Chicken Tortilla Soup π²
Overview:
- Name: Chicken Tortilla Soup
- Category: Chicken
- Keywords: Poultry, Meat, Mexican, Low Cholesterol, Healthy, Weeknight
- Rating: βββββ (5/5)
- Servings: Not specified
- Calories: 326.8 per serving
- Total Time: 8 hours 20 minutes
- Prep Time: 20 minutes
- Cook Time: 8 hours
Ingredients:
- 1 1/2 lbs boneless, skinless chicken
- 1 can whole tomatoes
- 1 onion
- 1 can green chilies
- 1 garlic clove
- 1 cup water
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 bay leaf
- 1 cup frozen corn
- 6 corn tortillas
- 2 tbsp cilantro
- Parmesan cheese (for garnish)
Instructions:
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In an electric slow cooker, combine the boneless, skinless chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic.
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Add water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf to the slow cooker.
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Stir in the frozen corn.
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Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing the flavors to meld together beautifully.
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Preheat your oven to 400Β°F (200Β°C).
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Lightly brush both sides of the corn tortillas with oil, ensuring they’re evenly coated.
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Cut the tortillas into strips, approximately 2 1/2 by 1/2 inches in size.
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Place the tortilla strips on a baking sheet and bake, turning occasionally, until they’re golden brown and crisp, which should take around 5 to 10 minutes.
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Once the soup is ready, ladle it into bowls and sprinkle generously with the crispy tortilla strips, fresh cilantro, and a sprinkle of Parmesan cheese for an added depth of flavor and richness.
Enjoy the hearty warmth of this delightful Chicken Tortilla Soup, perfect for any occasion, whether it’s a cozy weeknight dinner or a gathering with friends and family. Each spoonful is a burst of Mexican-inspired goodness, guaranteed to leave everyone craving for more!
