Slow-Cooker Chicken Tortilla Soup
Ingredients
Ingredients:
- 2-4 chicken breasts (frozen or fresh)
- 1 can of petite diced tomatoes (14-15 oz)
- 1 can enchilada sauce (10 oz)
- 1 medium onion, chopped
- 1 can chopped green chili peppers (4 oz)
- 1 can white shoepeg corn or tender white sweet corn (11 oz)
- 1 can black beans, rinsed and drained (15 oz)
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon cumin (optional)
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
Instructions
Directions:
- Combine all ingredients in a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours or until chicken is fully cooked.
- When chicken is fully cooked, remove from the slow cooker, shred and return back to the soup. Chicken should shred very easily with two forks when fully cooked.
- Serve soup with fresh lime juice, cheese, fresh cilantro, and crushed tortilla chips! Enjoy!
COOK’S TIP: I like to use frozen tomatoes from my garden instead of canned tomatoes.