This slow cooker chicken tortilla soup is one of our favorite Mexican soup recipes! Toss everything in your slow cooker for this easy tortilla soup. In the last few minutes before serving, quickly bake sliced tortillas for a crispy topping!
1to 2 chipotles in adobo sauce(from a can), minced
1/4teaspoonground black pepper
1whole bay leaf
For crispy tortilla strips:
Handful of cilantro, washed and chopped
For the soup:
Combine all of the soup ingredients listed, through the bay leaf, in a large slow cooker. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Use two forks to shred the chicken in the pot. Stir in cilantro and discard bay leaf. Keep warm while making the tortilla strips.
For the crispy tortilla strips:
When there is about 20 minutes left before serving, prepare the tortilla strips: Preheat the oven to 400 degrees F. Spray each side of the tortillas with the oil spray, sprinkle with a small about of salt (optional).
Use a pizza cutter or sharp knife to slice each tortilla in half, then into 1/2-inch strips. Layer on a baking sheet and bake in the preheated oven, turning frequently, for 5-8 minutes, or until crispy. Remove from oven and let cool.
Serve soup in individual bowls, topped with the tortilla strips and other optional toppings.
To make a heartier soup, add 1 cup frozen or canned corn (drained) and a 15 oz. can of black beans (rinsed and drained).
The diced tomatoes and chicken broth can be substituted for a lower-sodium version to create a healthier soup. I'll leave it up to you to choose!
For a more kid-friendly (less spicy) soup, omit or use less of the green chiles and chipotle peppers.
Nutritional value is an estimate and does not include optional toppings.