Slow Cooker - Chicken Tortilla Soup
This dish is VERY easy to make - and honestly, I think this recipe tastes as good as (or better than) going to the restaurant! Having a Crock Pot is awesome, especially when you're busy and always on the go. I really hope you enjoy this recipe as much as we do!
Prep: 5 minutes
Cook: 6-8 hours (low) OR 3-4 hours (high)
5 roman tomatoes, cut in quarters
1/2 medium, diced
1 lb of chicken breast
2 cups of water
1 (14.5 oz) can of chicken broth
1 (10 oz) can of enchilada sauce
1 (4 oz) can of diced chili peppers
1 tsp of chili powder
1 tsp of cumin
2 bay leaves
2 cloves of garlic, minced
salt and pepper to taste
2 tbsp fresh cilantro, chopped
Step 1. Add all the ingredients into the crock pot. Set the slow cooker on low (6-8 hours) or high (3-4 hours).
Step 2. Use a potato masher to shred the chicken and mash the tomatoes in the slow cooker. We found that this is a lot easier than taking out the chicken and shredding it with a fork.
That's all there is to it! If you let it sit in the slow cooker (set on warm) it's even better the next day. Add some cilantro, tortilla strips, avocado on top. I hope you enjoy this recipe!
Did you try this recipe or have any tips? Please share!