Ingredients:
- Cooked Chicken: 1 pound, shredded (Use pre-cooked rotisserie chicken for convenience)
- Tomatoes: 1 (15 ounce) can, whole peeled, mashed (You can mash them in a bowl or blender for a smoother texture)
- Enchilada Sauce: 1 (10 ounce) can
- Onion: 1 medium size, chopped
- Green Chile Peppers: 1 (4 ounce) can, chopped
- Garlic: 2 cloves, minced
- Water: 2 cups
- Chicken Broth: 1 (14.5 ounce) can
- Cumin: 1 teaspoon, ground
- Chili Powder: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/4 teaspoon, freshly ground
- Bay Leaf: 1
- Corn: 1 (10 ounce) package, frozen
- Black Beans: 1 (15 ounce) can, rinsed
- Cilantro: 1 tablespoon, chopped
- Corn Tortillas: 7, use as garnish
- Vegetable Oil: For brushing tortillas
Directions:
- Prepare the Soup Base:
- In a slow cooker, combine the shredded chicken, mashed tomatoes, enchilada sauce, chopped onion, green chiles, and minced garlic.
- Add water and chicken broth to the mixture.
- Season the broth with cumin, chili powder, salt, black pepper, and a bay leaf. Stir to combine the ingredients well.
- Cook the Soup:
- Stir in the frozen corn, rinsed black beans, and chopped cilantro into the slow cooker.
- Cover the cooker. Set it to cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, depending on your schedule. The longer it cooks, the more the flavors will meld together.
- Prepare Tortilla Strips:
- About 15 minutes before serving the soup, preheat your oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of the corn tortillas with vegetable oil. Cut the tortillas into thin strips.
- Spread the tortilla strips in a single layer on a baking sheet.
- Bake in the preheated oven until they are crisp, which should take about 10 to 15 minutes. Keep an eye on them to ensure they don’t burn.
- Serve:
- Check the soup for seasoning and adjust salt and spices if needed.
- Remove the bay leaf before serving.
- Ladle the hot soup into bowls and sprinkle crisp tortilla strips over the top.
This Chicken Tortilla Crockpot Soup is perfect for a comforting meal, packed with flavors from the spices and herbs, and has a delightful crunch from the baked tortilla strips. Enjoy this delicious and easy-to-make soup that’s perfect for any day of the week!