A year or two ago, I got on a new recipe cooking kick and tried out a Slow Cooker Chicken Tortilla Soup that was really, really good. I don’t normally eat soup in the summer, I generally just prefer a salad or burger, but I have been craving this soup lately, so I decided to make it for dinner this weekend. So good! You should definitely give it a try and let me know what you think! Plus, bonus: it’s a slow cooker recipe! You can prepare it all at night, turn it on in the morning when you leave for work and when you come home, Voila! Dinner!
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
1 can black beans
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
- 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, black beans 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 degrees.
- 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.
AllRecipes says this is only 262 calories per serving. I sprinkle some shredded cheese, add a dollop of sour cream, and slice some avocado in mine, so I’m sure it’s closer to 400 calories, which for dinner isn’t so bad!