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Crockpot Tortilla Soup
Enchilada sauce and spicy tomatoes add zip to this chicken soup. The tortillas will soften and thicken the soup as it cooks.
Ingredients
- 2 10-ounce cans red enchilada sauce
- 1 can original rotel tomatoes
- 1 large can (49 oz.) chicken broth
- 2 cups shredded cooked chicken
- 1 pk yellow corn tortillas (36), cut into strips
- 1 pkg (8 oz.) shredded cheddar cheese
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Method
Place enchilada sauce, tomatoes, and chicken broth in a slow cooker; add chicken and tortillas. Set on high-heat setting for 4 hours or low-heat setting for 8 hours. Top each serving with cheese.
Notes: A dollop of sour cream adds a nice touch to this soup, as does crushed up tortilla chips.
Number of Servings: 10-12
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