Slow cooker chili chicken soup

Slow cooker chili chicken soup

SheKnows
  • Prep:
  • Cook Time:
  • Total:
  • Serving: Makes 8 servings

Take advantage of the convenience of a slow cooker to make this spicy, satisfying and delicious slow cooker chili chicken soup

Ingredients

  • 1 pound shredded, cooked chicken
  • 1, 15-ounce can whole peeled tomatoes
  • 1,10-ounce can enchilada sauce
  • 1 onion, diced
  • 1, 4-ounce can green chile peppers, chopped
  • 2 garlic cloves, minced
  • 2 cups water
  • 1, 14 1/2 ounce can low sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1-10 ounce package frozen peas
  • Vegetable oil
  • 7 soft corn tortillas, cut into strips
  • 1/2 cup sour cream

Directions

  1. Combine chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic to crock pot; add water and broth and sprinkle with cumin, chili powder, salt, pepper, and bay leaf; stir in corn and cover with lid.
  2. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  3. When ready to serve, preheat oven to 200 degrees F and brush a baking sheet with oil. Place tortilla strips on baking sheet and bake 10 to 15 minutes or until crispy.
  4. Top soup with sour cream and tortilla strips.

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Comments

Comments on "Slow cooker chili chicken soup"

Sharon January 26, 2014 | 9:35 AM

What is the ECC or net carb count in this recipe? Thank you.