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Chicken Tortilla Soup

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 15 ounces chicken stock
  • 1 tsp chili powder
  • 1 large can cooked chicken
  • some crispy tortilla chips
  • 1 tsp cumin
  • 4 ounces diced green chili
  • 10 ounces enchilada sauce
  • 10 ounces frozen corn
  • 2 tsp garlic
  • 1 medium onion
  • 1/4 tsp pepper
  • 15 ounces petite diced tomatoes
  • 1 tsp salt
  • 2 cups water

Directions
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  1. Place cooked chicken, petite diced tomatoes, enchilada sauce, medium onion, diced green chili and garlic into the slow cooker.
  2. Pour in water and chicken stock and season with cumin, chili powder, salt and pepper.
  3. Stir in frozen corn.
  4. Cover and cook on low for 6 to 8 hours.
  5. Serve with crispy tortilla chips.