Originally I had planned to make this Slow Cooker Chicken Tortilla Soup, which we've had before and enjoyed. But then I decided to check out a few other tortilla soup recipes, which I ended up combining and pulling from to come up with what you see below.
Slow Cooker Chicken Tortilla Soup
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1 1/2 lbs boneless chicken chicken breasts, poached
1 can (14 ounce) diced mexican seasoned tomatoes
10 oz enchilada sauce
1 onion, diced
1 can (4 ounce) green chiles
1 1/2 cups frozen corn
4 cloves garlic, minced
2 cups water
2 cans (14 ounce) low-sodium chicken broth
2 1/2 tbsp fajita seasoning
1/2 cup half and half
toppings: shredded cheese, avocado, sour cream, tortilla strips
6 corn tortillas
Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn and garlic into a 5 qt. slow cooker. Pour in water, chicken broth, and fajita seasoning. Stir to combine. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
After that time shred chicken, and return to slow cooker. Add half and half and cilantro. Cook an additional half hour. Spoon into bowls and garnish as desired.
To make tortilla strips:
Cut corn tortillas into strips. Spread tortilla strips out on a cookie sheet sprayed with cooking spray. Sprinkle with salt and pepper and bake until crispy at 400 degrees, for about 10 minutes.
We really liked this and I think it will become our go-to tortilla soup recipe from now on. The spiciness was just right, and it was so easy to put together, but most importantly, it tasted great!