Slow-Cooker Chicken Tortilla Soup

This recipe comes from a blog follower in Illinois. Thanks Amanda for mailing me a copy of this recipe. It sounds delicious. It makes a perfect “dump” recipe since you just thaw overnight and throw in a slow cooker the next day!

1 lb. shredded, cooked chicken
1 tsp. chili powder
1 (4 oz) can chopped green chili peppers
1/4 tsp. black pepper
1 (10) pkg frozen corn
1 Tbsp. chopped cilantro
1 (14.5 oz) can chicken broth
1 (15 oz) can whole peeled tomatoes, mashed
1 tsp. cumin
1 (10 oz) can enchilada sauce
1 med. onion
1 bay leaf
2 garlic cloves, minced
2 c. water
1 tsp. salt

Optional toppings: tortilla chips, sour cream, shredded lettuce

Directions:
1. If cooking tonight, place all ingredients in a slow-cooker. Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
2. Top with your favorite tops individually in bowls and serve!
3.  If freezing, dump all ingredients (minus optional toppings)  into large gallon sized Ziploc bag and freeze. (Label bag BEFORE filling).  Thaw overnight then follow step one to cook.

By Melissa

FreezeMyFood.com is my site built more out of spreading the word of safe eating and reducing waste than anything else. I'm Melissa and I am a qualified Nutritionist and a Sous Chef at the local Italian restaurant. I aim to educate people on eating well and reducing food waste.

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