Slow Cooker Chicken Tortilla Soup

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from Tiffany at eatathomecooks.com

Prep Time5 mins

Cook Time6 hrs

Total Time6 hrs 5 mins

Servings: to 8

Calories: 318kcal

Ingredients

4 cups chicken broth
2 15 oz. cans diced tomatoes
15 oz. can diced tomatoes with green chilies
6 oz. can tomato paste
2 cups frozen corn
2 cups chicken cooked and diced
1 tsp. garlic powder
½ tsp. cumin
⅛ tsp. chili powder
10 corn tortillas
6-8 Tbs. cheddar cheese shredded for serving

Instructions

Mix all ingredients together in the slow cooker, except tortillas and cheese.
Cook on high for 4-5 hours or on low for 7-8.

For tortilla strips:

For the tortilla strips, cut the stack of tortillas in half, then slice them into ¼” slices.
Fry in hot oil in a skillet and drain on paper towels.
Serve the soup topped with tortilla strips and shredded cheese.

Notes

Add corn tortillas to a gallon-sized ziplock bag and seal. Add cheese to a sandwich bag and seal. Add remaining ingredients to a gallon-sized ziplock bag and seal. Place all three sealed bags inside of another gallon-sized bag, and label. To cook from frozen, thaw in the refrigerator overnight and follow directions above.

Nutrition