Slow Cooker Chicken and Tortilla Soup

Summary

• Source: AllRecipes
• Genre: Soup/Stew
• Active Prep Time: 30 minutes
• Cooking Time: 4-8 hours
• Total Time: 4.5-8.5 hours
• Servings: 8

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tbsp extra-virgin olive oil
• 1 15-oz can whole peeled tomatoes, mashed after opening
• 1 10-oz can enchilada sauce (can use mild or hot, I prefer hot)
• 1 medium onion, chopped
• 1 4-oz can green chili or jalapeno peppers, chopped
• 2 cloves garlic, minced, divided
• 2 cans low-sodium chicken broth
• 2 cups, uncooked brown rice (optional)
• 2 tsp cumin, divided
• 2 tsp chili powder, divided
• 2 tbsp black pepper, divided
• 2 bay leaves
• 1 10-oz package of frozen corn
• 2 cans black beans
• 1 package, shredded cheese (cook's preference) (optional)
• 8 tortillas or 1 bag of corn tortilla chips (optional)

Directions:

1. Place a medium skillet over medium-high heat. When heated, add olive oil and chicken breasts. Cook the chicken until it reaches a deep golden brown color on all sides (roughly 4 minutes per side). Remove chicken from skillet and shred using two forks or very clean hands.
2. Place chicken, tomatoes, enchilada sauce, onion, chili peppers, and 1 clove of garlic into a slow cooker. Pour in chicken broth. Add rice if desired. Season with 1 tsp cumin, 1 tsp chili powder, 1 tbsp black pepper and 1 bay leaf. Stir in corn. Cover and cook on high for 3 hours or low for 6-7 hours.
3. (Carefully) remove the cover. Add remaining clove of garlic and all remaining spices (1 tsp cumin, 1 tsp chili powder, 1 tbsp black pepper, 1 bay leaf). Cook for one more hour.
4. Top each serving with shredded tortilla strips or crushed tortilla chips, if desired.