Tuesday, August 31, 2010

Slow-Cooker Chicken Tortilla Soup

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 chili 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 or 1 can of corn drained

1 tablespoon chopped cilantro

1 can black beans drained

1.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.

2 To serve, sprinkle tortilla chips ,cheese,avocado and sour cream over soup.


  1. How many servings does this soup make? I think that my family would love this. This would be perfect to come home to after soccer practice. :)

  2. It says its for 8 servings on the original recipie. I would say it filled my slow cooker a little more then half full.



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