About this recipe:This tortilla chicken soup tastes delicious. And it's healthy too! Don't let the long list of ingredients fool you. All you do is chuck everything into the slow cooker and walk away. Garnish with grated Cheddar, avocado and a splash of fresh lime juice.
450g shredded, cooked chicken
1 (400g) tin whole tomatoes, mashed
1 (352g) jar enchilada sauce
1 medium onion, chopped
100g sliced jalapeno peppers in jar, drained and chopped
2 cloves garlic, minced
400ml chicken stock
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
280g frozen sweetcorn
1 tablespoon chopped coriander
7 corn tortillas
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Method Prep:30min › Cook:8hr › Ready in:8hr30min
Place chicken, tomatoes, enchilada sauce, onion, chillies and garlic into a slow cooker. Pour in water and chicken stock, and season with cumin, chilli powder, salt, pepper and bay leaf. Stir in sweetcorn and coriander. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 200 C / Gas 6.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking tray.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.