Slow Cooker Chicken Tortilla Soup
A hearty and flavorful slow cooker chicken tortilla soup, packed with tender shredded chicken, tomatoes, and a blend of Mexican spices. Top with crunchy tortilla strips for the perfect finishing touch!
Equipment
- slow cooker
- stirring spoon
- Forks for shredding
Ingredients
- 2 boneless chicken breasts whole
- 1 12-ounce can stewed tomatoes
- 1 8-ounce can enchilada sauce
- 1 green chili pepper deseeded and chopped
- 1 yellow onion diced
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon dried cilantro
Instructions
- Spray the insert of a slow cooker with nonstick cooking spray.
- Add the chicken breasts, stewed tomatoes, enchilada sauce, diced onion, and chopped green chili to the slow cooker.
- Pour in the chicken broth and season with cumin, chili powder, and dried cilantro.
- Cover and cook on high for 4 hours.
- Uncover and shred the chicken using two forks.
- Stir well and serve hot.
Notes & Wine Advice
Serving Tip:
Top with crunchy tortilla strips, shredded cheese, fresh avocado, and a dollop of sour cream for extra flavor.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied Zinfandel to complement the bold Mexican flavors.
Nutrition values
Calories: 280 kcal | koolhydraten: 18 g | Eiwitten: 32 g | Vet: 8 g | Suiker: 6 g