Crock Pot Chicken Tortilla Soup
By Brandie Skibinski · thecountrycook.net
8 hrs 30 minServes 6
A slow-cooker tortilla soup with shredded chicken, corn, tomatoes, and enchilada sauce, topped with cheese and crispy tortilla strips.
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| prepPrepare a 5-quart crock pot. | ||||
| 450 g boneless, skinless chicken breasts | Place chicken in crock pot, season | Cook on low 8–10 hrs | Shred chicken, return to pot, cook 15 min | Serve topped with cheese & tortilla strips |
| salt, to taste | ||||
| pepper, to taste | ||||
| 1 medium onion, finely diced | Add onion, garlic, broth, water, corn, tomatoes, enchilada sauce | |||
| 2 cloves garlic, minced | ||||
| 410 g can chicken broth | ||||
| 240 ml water | ||||
| 430 g can corn, undrained | ||||
| 280 g can diced tomatoes and green chiles, undrained | ||||
| 280 g can enchilada sauce | ||||
| 1 packet taco seasoning | Sprinkle taco seasoning & chili powder, stir | |||
| ½ tsp chili powder | ||||
| shredded cheese and crunchy tortilla strips, for serving | ||||
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