Crockpot Chicken Tortilla Soup

 

Chicken Tortilla soup recipes vary from overly complicated to super simple. This is one of the super simple ones and can certainly be considered a Toss & Go level. I like that this recipe freezes well and makes a pretty presentation on a buffet. Spice it up with a little red pepper flakes or hot sauce.

Ingredients:
1 lb. (2 cups) cooked chicken, shredded
1 15 oz. can stewed tomatoes
1 10 oz. can enchilada sauce (mild or hot)
1 medium onion, diced
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz. can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
Toppings:
Chopped Cilantro
Tortilla chips or strips
Sour cream (optional)
Shredded cheese (optional)

 

Instructions:
Combine everything together in your crockpot
Cook on low for 6-8 hours or high for 3-4 hours

Serve with tortilla chips or strips, sour cream and shredded cheese

If you prefer a cream base broth, try a little of our Homemade Cream Soup Base mix.