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.

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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

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

Submitted By: sweetmeghan
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