I need to start off with a disclaimer: my mom’s recipe for taco soup is the best ever. But I have been looking for a good slow cooker version of a Tex Mex soup to make during the work week because I am in the middle of planning a wedding, working on two decorating projects and then working my normal 40 hour work week. I foresee a lot of slow cooker meals in my near future. And ladies and gentlemen, I think I have found it. Framedcooks.com ‘s Slow Cooker Chicken Tortilla Soup is a winner!
I will probably make a few substitutions like bay leaf and enchilada sauce ie. I don’t live near a bay and I don’t have any leaves at the moment(insert sarcastic tone). And I will just use Rotel instead of enchilada sauce.
Recipe by framedcooks.com
Ingredients
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green Chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can 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 corn, or fresh if in season
- Crumbled tortilla chips
