Indulge in the Flavors of Mexico with Our Chicken Tortilla Crockpot Soup Recipe 🥣

Prepare your taste buds for a culinary journey with our Chicken Tortilla Crockpot Soup. Bursting with Mexican-inspired flavors and made effortlessly, this hearty soup is sure to become a favorite in your recipe collection.

Ingredients:

• 1 pound of shredded, cooked chicken
• 1 can (15 ounces) of whole peeled tomatoes, mashed
• 1 can (10 ounces) of enchilada sauce
• 1 medium onion, finely chopped
• 1 can (4 ounces) of chopped green chile peppers
• 2 cloves of garlic, minced
• 2 cups of water
• 1 can (14.5 ounces) of chicken broth
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 bay leaf
• 1 package (10 ounces) of frozen corn
• 1 can (15 ounces) of black beans, rinsed
• 1 tablespoon of fresh cilantro, chopped
• 7 corn tortillas
• Vegetable oil

Directions:

1. In your slow cooker, combine the shredded chicken, mashed tomatoes, enchilada sauce, chopped onion, green chile peppers, and minced garlic.
2. Pour in the water and chicken broth, then season with cumin, chili powder, salt, pepper, and add the bay leaf.
3. Stir in the frozen corn, rinsed black beans, and chopped cilantro.
4. Cover the slow cooker and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, allowing the flavors to meld together beautifully.
5. While the soup is cooking, preheat your oven to 400 degrees F (200 degrees C).
6. Lightly brush both sides of the corn tortillas with vegetable oil, then cut them into strips and spread them evenly on a baking sheet.
7. Bake the tortilla strips in the preheated oven until crisp, for about 10 to 15 minutes.
8. Once the soup is ready, serve it hot, and garnish each bowl with a generous sprinkle of the crispy tortilla strips.

Experience the ultimate comfort food with our Chicken Tortilla Crockpot Soup. Whether it’s a cozy family dinner or a gathering with friends, this dish is guaranteed to impress!