Check out what my friends at All Recipes had to say about this Slow-Cooker Chicken Tortilla Soup:

We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love “cheater” recipes like this. Open a few cans, dump it in, and wa-la!

Well if that’s not proof positive that this soup is the bomb, then I don’t know what is. I too have been to Mexico and I agree that the flavors are on point. Give it a try my friends! I promise that everyone that gets the opportunity to try it will thank you profusely.

Ingredients

1 pound shredded, cooked Tyson chicken

1 (15 ounce) can Hunts whole peeled tomatoes, mashed

1 (10 ounce) can Old El Paso enchilada sauce

1 medium onion, chopped

1 (4 ounce) can Old El Paso chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can Progresso chicken broth

1 teaspoon McCormick cumin

1 teaspoon chili powder

1 teaspoon Morton salt

1/4 teaspoon black pepper

1 McCormick bay leaf

1 (10 ounce) package Birdseye frozen corn

1 tablespoon chopped cilantro

7 Mission corn tortillas

Wesson vegetable oil

Directions

1. Place Tyson chicken, tomatoes, Old El Paso enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and Progresso chicken broth, and season with McCormick 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. Preheat oven to 400 degrees F (200 degrees C).

3. Lightly brush both sides of Mission tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle your choice brand tortilla strips over soup.

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Quick Tip: Add a little heat with a splash of Frank’s hot sauce.

Thank you to All Recipes for this awesome recipe!

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