Crockpot Chicken Tortilla Soup



1 pound shredded cooked chicken
1-15 oz can crushed tomatoes
1-10 oz can enchilada sauce
1 medium onion, chopped
1-4oz can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1-14.5 oz can chicken broth
1 teas cumin
1 Tablespoon chili powder
1 teas. salt
1/4 teas black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 Tablespoon chopped fresh cilantro
tortilla strips (or make your own--see below)
sour cream, for garnish if desired

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into 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 an cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

Tortilla strips

7 corn tortillas
vegetable oil

Preheat oven to 400 degrees F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Sprinkle with salt. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Note: This soup is spicy. My dh who thinks ketchup is spicy :giggle2: has to add sour cream so he can eat it. Personally I don't think it's that hot. :biggrin:


This sounds DELISH!!! I just introduced chicken chili to my chicken hating husband. I think this is the next step. Thanks for posting.