I got this recipe from
Courtney, a lady I met on a fashion forum. We have a recipe thread over there and people post lots of yummy recipes. I recently made this for a chili/ soup party I had with my friends. It is very yummy! Thanks for posting it Courtney, it is one of our favorite slow cooker meals!
Chicken Tortilla Soup Ingredients1 medium onion
4 large cloves of garlic
2 cans of Mexican stewed tomatoes
2 cans rotel (this is in the same section with the cans of tomatoes)
2 cans beef broth
2 cans chicken broth
2 cans tomato soup
2 teaspoons cumin
1/4 teaspoon red pepper
1 tablespoon cilantro
3 cooked chicken breast
Corn tortillas
1 package of monterrey jack cheese
1 package of sharp cheddar cheese
1 bag of frozen corn
DirectionsAdd the first 10 ingredients to the slow cooker and cook on high for 45 minutes.
While that is cooking you can cook the chicken and you can either cut it into bite sized pieces or shred it.
Corn tortillas: Preheat oven to 300 degrees. Slice into thin long strips. Put them on a cookie sheet and bake them 20-30 min. When they are done cooking, put aside some of garnish on top on the soup and add the rest to the slow cooker.
After the soup has cooked for 45 min:
Add most of the cheese to the soup (save some for garnish).
Add the chicken and corn. Put slow cooker on low and cook for 15-20 min.
Garnish soup with remaining cheese and tortilla strips.
Enjoy!! :O)