Slow Cooker Chicken Tortilla Soup Tarifi

Malzemeler

• 1 pound shredded, cooked chicken1 (15 ounce) can whole peeled tomatoes, mashed1 (10 ounce) can enchilada sauce1 (4 ounce) can chopped green chile peppers1 medium onion, chopped2 cloves garlic, minced2 cups water1 (14.5 ounce) can chicken broth1 teaspoon cumin1 teaspoon chili powder1 teaspoon salt0.25 teaspoon black pepper1 bay leaf1 (10 ounce) package frozen corn1 tablespoon chopped cilantro7 corn tortillas2 tablespoons vegetable oil, or as needed

Hazırlanışı

1. Gather all ingredients.
2. Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in the preheated oven until crisp, 10 to 15 minutes.
7. Sprinkle tortilla strips over soup before serving.

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