Chicken Tortilla Soup from Pamela Kazmierczak

This slow cooker soup is best in the winter — or any other time you find yourself craving it.
 
Portions:4
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Ingredients

  • 2 boneless chicken breasts whole
  • 12 ounce can stewed tomatoes
  • 8 ounce can enchilada sauce
  • 1 green chili pepper deseeded and chopped
  • 1 yellow onion diced
  • 3 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon dried cilantro

Instructions

  • Spray the insert a slow cooker with nonstick cooking spray.
  • Add the chicken, tomatoes, enchilada sauce, onion, and green chili to the insert.
  • Pour in the broth and season with the cumin, chili powder, and cilantro.
  • Cover and cook on high for four hours.
  • Uncover and shred the chicken with two forks.

Notes / Tips / Wine Advice:

Serving Suggestion:
Top with crunchy tortilla strips and cheese before serving.
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Course Chicken / Soup / Torttilla