Description
A comforting soup made with shredded chicken, enchilada sauce, tomatoes, corn, and crunchy tortilla strips, perfect for chilly days.
Ingredients
Scale
- 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 chile 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
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- Vegetable oil (for brushing)
Instructions
- Place shredded chicken, mashed tomatoes, enchilada sauce, chopped onion, green chiles, and minced garlic into a slow cooker.
- Pour in 2 cups of water and the can of chicken broth.
- Season with cumin, chili powder, salt, pepper, and add the bay leaf.
- Stir in the frozen corn and chopped cilantro.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
- Preheat the oven to 400°F (200°C). Lightly brush both sides of the tortillas with vegetable oil. Cut into strips and spread on a baking sheet. Bake in the preheated oven for about 10 to 15 minutes or until crispy.
- Once the soup is done, remove the bay leaf. Serve the soup hot, garnished with tortilla strips on top.
Notes
For a creamier soup, consider adding a splash of heavy cream or coconut milk before serving. Use rotisserie chicken for added flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg