This tortilla soup is hardy and healthy. Don't let the list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice.
Active Time: 30 minutes
Total Time: 8 hours 30 minutes
Servings: 8, one-cup portion
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1 cup crushed tortilla chips
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, and pepper. Stir in corn and cilantro.
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve and top with crushed tortilla chips.
Calories: 258 | Total Fat: 10.7g | Cholesterol: 44mg