Chicken Tortilla Soup from Pamela Kazmierczak
This slow cooker soup is best in the winter — or any other time you find yourself craving it.
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.