Jenna’s Chicken Tortilla Soup
Not knocking chicken noodle soup, but sometimes it is fun to change things up when you’re crockin’! We love this recipe because here in Texas we have a...
This leg of lamb, served along with sweet carrots and red potatoes, is a true feast for any gathering.
Panama Pork Stew – A delicious recipe for the slow cooker
I LOVE Chicken Tortilla Soup. It is my favorite soup ever and I just had to come up with my own recipe for it! I loved the idea of not cooking the chicken before adding it to the slow cooker, so that was a must when coming up with this recipe. Top it with some yummy cheese, chips and some avocado and you will see why it is now a staple in my home! Mmmm mmmm good. This soup is a definite crowd pleaser and one of our favorites. It has a little bit of everything and a whole lotta flavor.
Used 6-quart slow cooker
- 2-3 Cups Raw Chicken, cut into 1-inch pieces
- 1 10oz Can Diced tomatoes with Green Chiles
- 1 8oz Can Tomato Sauce
- 2 14.75oz Cans Chicken Broth
- 1 10.75oz Can Cheddar Cheese Soup
- 2 Cups Carrots
- 1/2 Package Frozen Corn (approx. 1-2 cups)
- 1 Large Onion, chopped
- 2 Cloves Garlic, minced
- 1/2 Teaspoon Ground Cumin
- 1/2 Tablespoon Chili Powder
Combine all ingredients in the slow cooker, except for the garnishes (Cut up avocado, shredded cheese, tortilla chips).
Cook on HIGH for about 5-6 hours or on LOW for about 8 hours.
Ladle into bowls and top each serving with avocado, cheese, and tortilla chips.
Leave a Review
You must be logged in to post a comment.