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Chicken Tortilla Crock Pot Soup



1 pound shredded, cooked hen

1 (15 ounce) can entire peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped inexperienced chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can hen broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package deal frozen corn

1 (15 as soon as) can black beans-rinsed

1 tablespoon chopped cilantro

7 corn tortillas

vegetable oil


Place hen, tomatoes, enchilada sauce, onion, inexperienced chiles, and garlic right into a gradual cooker. Pour in water and hen broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, and cilantro. Cowl, and cook dinner on Low setting for six to eight hours or on Excessive setting for 3 to 4 hours.

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

Calmly brush either side of tortillas with oil. Minimize tortillas into strips, then unfold on a baking sheet.

Bake in preheated oven till crisp, about 10 to fifteen minutes. To serve, sprinkle tortilla strips over soup. Take pleasure in!