Chicken Tortilla Soup Recipe

What You'll Need

• 6-8 boneless, skinless chicken breasts or thighs
• 1 (10-ounce) can enchilada sauce
• 1 (28-ounce) can crushed tomatoes
• 1 medium onion, diced
• 4 cloves garlic, chopped
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon sriacha sauce (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (10-ounce) can whole kernel corn
• Garnish (optional)
• 4 tortillas
• vegetable oil
• parsley or cilantro, chopped
• Sour cream
• Monterrey jack cheese, shredded

How to Make It

1. Place chicken on the bottom of slow cooker insert. Pour enchilada sauce and crushed tomatoes over the chicken. Add remaining ingredients, except garnish ingredients, and stir together with a spoon. Cover the slow cooker insert and cook on high for 4 hours or on low for 6-8 hours, depending on your slow cooker.
2. When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert.
3. Heat about ½ inch of vegetable oil in a large saute pan or skillet over medium heat. Add tortillas one at a time and cook until just crispy. Remove from skillet and drain on a wire rack with paper towels placed underneath the rack to catch any drippings. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with sour cream, cheese, and parsley.

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