email printSlow-Cooker Chicken Tortilla Soup

On a cold, rainy, spring (almost summer) night don’t you just want a warm bowl of soup?!  Seriously it was raining earlier this week, I felt like the 2 days of sun we had was such a tease (sigh).  With my full-time jobbie job and my mid-week evening work, I need a no hassle meal during the week that can last us a few nights.  I have found very few slow cooker recipes that I love, but I thought I’d give this one a shot from All Recipes.  Many people reviewed it, and it got high ratings all around, so I was game.

Slow-Cooker Chicken Enchilada Soup

Slow-Cooker Chicken Enchilada Soup

As with most recipes, I change some things.  I added a can of black beans to mine, used cayanne instead of chili powder (because that is what we had in the ol’ pantry), and I added about 2 tablespoon of agave syrup.  As a side note, I add agave syrup to almost everything.  If ever a recipe seems like it’s missing something I so a little “triple S” salt, spicy and sweet and usually that fixes things right up:-)  Also, for garnish I went a little nuts.  I added lime juice, low-fat shredded Mexican cheese, non-fat sour cream, shredded cabage and chopped avacodo (along with the chips mentioned in the recipe).  Ssssoooo…..good.  I can’t wait to have my leftovers!


  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 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

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400°

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.

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One Response to Slow-Cooker Chicken Tortilla Soup

  1. Kiki says:

    I bet the enchilada sauce made this extra yummy!

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