Spice up your chicken soup with a hint of Mexican and a few tortilla strips. Mexican Chicken Tortilla Soup is easy to make, and making it in a slow cooker allows you to put it together in the morning, and have it ready by dinner time.
Things You'll Need
- 2 chicken breasts, baked and shredded
- 1 can diced tomatoes
- 1 can diced green chilies
- 2 tbsp. chopped garlic
- 1 yellow onion diced
- 2 cans chicken broth
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 bay leaf
- 1 10-ounce bag frozen corn
- Chopped cilantro
- 7 white corn tortillas
- Canola oil
- Salt and white pepper to taste
Combine the shredded chicken, chicken stock, diced tomatoes, diced yellow onion, green chilies, chopped garlic, cumin, chili powder, bay leaf and frozen corn in slow cooker. Stir the ingredients well.
Cover and cook on low for six hours. For a faster version, can cook on high for three hours.
Cut the soft corn tortillas into strips. Lightly oil the tortilla strips and bake at 400 degrees until the chips are crisp. This should take about 10-15 minutes.
After the chicken tortilla soup has cooked in the slow cooker for six hours on low heat, add the chopped cilantro as a garnish. Season the Mexican chicken tortilla soup with salt and white pepper.
Drop the crispy tortilla strips over the top just before you are ready to eat the chicken tortilla soup.
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