Fav Chicken Tortilla Soup

Pennsylvania weather has been all over the map lately. Last Friday we were near 80, today and yesterday we had winter weather advisories. It's been a rollercoaster. I was all ready for tons of salads and other cold dinners, until yesterday. The frigid cold made me crave some delicious soup and I knew exactly which one I wanted.

Slow cooker chicken tortilla soup from allrecipes.com

• 1 pound shredded, cooked chicken (I used a rotisserie chicken from the Deli)
• 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
• 1 tablespoon chopped cilantro
• 1 lime
• taco seasoned shredded cheese 

Combine chicken, tomatoes, sauce, onion, chiles, garlic, water, broth, and seasonings in the slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 

Once the soup is done, serve with some crushed tortilla chips, a sprinkle of shredded cheese and a squeeze of lime. 


This is seriously one of my favorite soups ever. It's filling and full of flavor. I seriously suggest trying this a.s.a.p.

Enjoy,
Amanda