Healthier Slow-Cooker Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 2 banana peppers, chopped
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.25 ounce) can reduced-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable cooking spray
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Instructions
- Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
- When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
- Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.
Source
Original recipe: View Original