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Mexican Crockpot Chicken Tortilla Soup

Mexican Tortilla Soup
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An excellent recipe for the fall, this slow cooker chicken tortilla soup offers a distinct Mexican flair and boasts colorful ingredients which mellow gently and become flavorful in the crockpot for an incredible result.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon cumin
  • 2 minced garlic cloves
  • 10 oz (290g) can mild enchilada sauce
  • 1 chopped yellow onion
  • 4 oz (115g) can chopped green chilies
  • 10 oz (290g) can corn kernels, drained (or use frozen corn kernels)
  • 1 cup (235 ml) water
  • 15 oz (425g) can diced tomatoes
  • 3 cups (700 ml) chicken broth
  • ½ teaspoon chili powder
  • 15 oz (425g) can black beans, drained (optional)
  • ½ teaspoon chipotle powder (optional)
  • 1 tablespoon lime juice (optional)

For the Tortilla Strips

  • 3 corn tortillas
  • 2 or 3 tablespoons olive oil

Optional Garnishes

  • Chopped fresh tomatoes
  • Fresh lime wedges
  • Sliced avocado
  • Flour tortillas
  • Shredded cheddar or Mexican cheese
  • Sprigs of parsley or cilantro

Instructions

  1. Put all the ingredients except the corn tortillas, olive oil and optional garnishes in a slow cooker.
  2. Stir then cover and cook for 7 hours on low or 3½ hours on high.
  3. Take out the chicken breasts 30 minutes before the end of cooking and use 2 forks to shred them.
  4. Return the chicken to the crockpot and keep cooking.
  5. Meanwhile, cut the corn tortillas into strips using a pizza cutter or sharp knife.
  6. Either cook them in the oil in a skillet until golden, then drain on paper towels, or brush with oil and bake at 400 degrees F (200 degrees C) in the oven for 10 minutes, flipping once.
  7. Season with salt.
  8. Ladle the soup into bowls (you can put a flour tortilla in the bottom of the bowl first if you want).
  9. Add the tomatoes, lime wedges, avocado and/or cheese, if liked.
  10. Sprinkle the tortilla strips on top and garnish with some fresh herb sprigs.

Find it online: https://victoriahaneveer.com/fresh-mexican-soup-recipes/