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Easy Chicken Tortilla Soup Recipe
By Traci Smith | Oct 5, 2015
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This Easy Chicken Tortilla Soup is made with beans, corn and tomatoes, and has exceptional South-of-the-Border flavor.
1 pint whole peeled tomatoes, or 1 can (15 ounces), crushed fine
1 can (10 ounces) red enchilada sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 cup diced onion
1 can (4 ounces) chopped green chiles
2 cloves garlic, minced
1-1/2 to 2-1/2 cups water, depending on desired thickness of soup
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups frozen corn kernels
1 tablespoon chopped cilantro, optional
1 bay leaf
6 to 8 corn tortillas
Combine chicken, tomatoes, enchilada sauce, beans, onion, green chiles and garlic in a slow cooker. Stir in water, broth, cumin, chili powder, salt, pepper, corn and cilantro, if using. Stir in bay leaf.
Cover and cook on low for 6 to 8 hours.
About 20 minutes before soup is done, preheat oven to 400 F.
Brush both sides of tortillas with a little olive oil, and cut them into strips. Spread out in a single layer on a baking sheet, and bake for 10 to 15 minutes, or until crisp.
To serve, ladle soup into individual bowls, and sprinkle tortilla strips over the top.Want more quick ideas for mealtime? Check out 20 Easy Slow Cooker Recipes to find more editor-recommended recipes for every meal.