Slow-Cooker Chicken Tortilla Soup

Poultry, Pressure Cooker, Slow Cooked, Soups

Prep Time: 30 m Cook Time: 8 h Servings: 8 Source:

Ingredients

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

White Onion, Large

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into an Instant Pot or a slow cooker. Pour in the water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.

Instant Pot: Cook on manual/high for 10 minutes.

Slow Cooker: Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition

Per Serving: 262 calories; 10.8 g fat; 24.7 g carbohydrates; 18 g protein; 45 mg cholesterol; 893 mg sodium. Full nutrition