Chicken Tortilla Soup {Slow Cooker Version}
Chicken Tortilla Soup {adapted from Not Your Mother's Slow Cooker Cookbook , by Beth Hensperger & Julie Kaufmann}
  • 1 {28-ounces} can diced tomatoes, with their juice
  • 1 {10-ounces} can red or green enchilada sauce
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 1 {4-ounces} can chopped green chiles, drained
  • 2 large cloves garlic, minced
  • 4 tablespoons fresh cilantro, chopped
  • 2 cups {homemade} chicken broth {can substitute a 14.5 ounce can store bought chicken or vegetable broth}
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Sea salt & freshly ground black pepper to taste
  • 1 bay leaf
  • 1 teaspoon dried oregano {preferably, Mexican oregano}
  • 2 boneless, skinless chicken breasts ~ poached, drained & shredded
  • 1 {10-ounces} can Mexican corn, drained
  1. Combine the first 13 ingredients {through and including the oregano} in a slow-cooker.  Cover and cook on low for 5-6 hours.
  2. Add the shredded chicken and corn, cover and continue cooking on low for another 45 minutes.  Discard the bay leaf.  Serve with finely shredded sharp cheddar cheese and or cold sour cream.