Slow Cooker Chicken Tortilla Soup

It was no surprise to my husband that I was anxious to try out this recipewhen I found it.  I was hoping to recreate my favorite restaurant style soup and he could tell how excited I was to do so.  This is definitely not anything like IJ’s chicken tortilla soup, but y’all…it’s pretty darn amazing.  This will definitely be a go-to in the months ahead!  And the best part about it is that it can all be thrown together in the slow cooker and waiting for you when you get home from a long day’s work 🙂  Aren’t those the best kind of meals?!
Recipe via Seeded at the Table

Slow Cooker Chicken Tortilla Soup

Recipe by Seeded at the Table

Ingredients

• 2-3 boneless, skinless chicken breasts

• 1 (15 oz.) can diced tomatoes

• 1 (15 oz.) can red enchilada sauce

• 1 medium yellow onion, chopped

• 1 (4 oz.) can diced green chiles

• 2 cloves of garlic, minced

• 1 & 1/2 C. water

• 1 (15 oz.) can reduced sodium chicken broth

• 1-2 chipotles in adobo sauce (from the can), chopped

• 2 tsp. ground cumin

• 1 tsp. chili powder

• 1/4 tsp. ground black pepper

• 1-2 whole bay leaves

• Cilantro, chopped (optional – to taste)

Directions

• Take ALL of the ingredients (except for the cilantro) and add them to the slow cooker.  I added everything except the chicken at first then mixed until combined….then I tossed in the chicken.
• Cook on LOW for 7-9 hours or on HIGH for 3-4 hours.  When the soup is ready, remove the chicken and shred.  Return back to the slow cooker, discard the bay leaves, and add in the cilantro.  Mix until combined.  
• Serve and enjoy!

Notes

• ***Optional toppings:  sour cream, avocado, shredded cheese, tortilla strips