Chicken Tortilla Soup

I recently had a hankering for this old favorite. With the weather cold outside, this is the perfect soup to warm you from the inside out. I love a good spicy and savory soup. I like mine with a dollop of sour cream. You can easily make this in the crockpot, throwing all the ingredients in, or if you're pressed for time, make it stove top.



For a nice consistency, throw in some tortilla chips, crushed about 10 minutes before serving. This gives the soup a nice texture and another layer of flavor. Also makes great leftovers. Keeps in the refrigerator for days and the flavors just get better and better. Hope you enjoy!

Chicken Tortilla Soup (Crockpot)

PREP TIME: 10 min | COOK TIME: 6 hours

This is my no-fuss, want something to warm you from the inside out Chicken Tortilla soup. I've been told it's better than those served at popular restaurants. Can be made stove top or in a crockpot.

Ingredients
1 lb shredded cooked chicken
1 can (15 ounce) can whole canned tomatoes, mashed
1 can (10 ounce) can enchilada sauce
1 medium onion, chopped
1 can (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 can (14½ ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 package (10 ounce) package frozen corn
1 tablespoon chopped fresh cilantro



Directions


Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. 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. (If cooking stove top, simmer 2 hours) Garnish with fresh tortilla strips or tortilla chips. (I like to crumble chips into the soup 10 minutes prior to serving. This gives the soup a great texture and more flavor. Dollop sour cream if desired.