Bring the savory taste of Mexican cuisine with this easy and delicious soup. It has all the classic ingredients, like tender chicken, garlic, tomatoes, enchilada sauce, corn, and fresh spices, and best of all cooks in your slow cooker. Simply combine all the ingredients – set and forget about. You will have a fresh meal waiting for you when you come home. Feel free to play with the spices here, as my version is very kid friendly and pretty mild, if your family loves a bit of heat feel free to amp up the spices and a healthy amount of fresh chilies.
RecipeSavants.comBring the savory taste of Mexican cuisine with this easy and delicious soup. It has all the classic ingredients, like tender chicken, garlic, tomatoes, enchilada sauce, corn, and fresh spices, and best of all cooks in your slow cooker. Simply combine all the ingredients – set and forget about. You will have a fresh meal waiting for you when you come home. Feel free to play with the spices here, as my version is very kid friendly and pretty mild, if your family loves a bit of heat feel free to amp up the spices and a healthy amount of fresh chilies. Smart Recipes, Mexican Recipes, Chicken,Dairy,Vegetables Recipes, RecipesChicken,Dairy,VegetablesMexicanSlow Cooker Chicken Tortilla SoupPT8H30MServes 6
Ingredients:
1 Pound Boneless & Skinless Chicken Thighs0.25 Cup Vegetable Oil15 Ounces Zesty Diced Tomatoes With Chili Peppers1 Cup Homemade Enchilada Sauce1 Large Onion4 Ounces Canned Green Chili Peppers2 Cups Water2 Cups Chicken Stock1 Teaspoon Ground Cumin1 Teaspoon Chili Powder1 Teaspoon Kosher Salt & Freshly Ground Black Pepper1 Bay Leaf10 Ounces Frozen Corn0.25 Cup Fresh Cilantro Leaves7.99999999999998 Corn Tortillas1 Large LimeIn a slow cooker set on low, combine diced chicken, minced garlic, chilis, sauce, and diced tomatoes. Stir in the stock, water, and herbs & spices, and corn stirring to combine. Cook on low for 6-8 hours (or 3-4 hours on high). Discard bay leaf.Preheat oven to 400 degrees. Brush both sides of the corn tortillas with oil and cut them into thin strips. Arrange the chips onto 2 sheet pans, and bake for 10-15 minutes or until crispy. Serve the soup with a sprinkle of the tortilla chips, a wedge of lime and a topping of diced avocados, tomatoes, or queso fresco if desired.