BEST Tortilla Soup Recipe EVER! (Slow-Cooker Recipe)

Oh my goodness.... I made the yummiest Tortilla Soup for dinner!!! My friend gave me the most delicious recipe and, wow – we have total soup buzz over here!!!

Here’s my version of the recipe below - (original from allrecipes.com):

Ingredients

• ½ - ¾  pound shredded, cooked chicken (I used HEB’s BBQ chicken leg quarters, skin removed and deboned)
• 1 (15 ounce) can diced tomatoes,
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 2 (14.5 ounce) cans chicken broth, fat free and low sodium
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• Several tablespoons chopped cilantro
• 1 lime, halved
• 7 corn tortillas

Directions

1. Place chicken, tomatoes, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro and half of the squeezed lime. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

To serve, I substituted sour cream with Fage Greek 0% yogurt (about a tablespoon), a few thin slices of avocado, and some cilantro leaves