Hands-on Time
10 Mins
Total Time
7 Hours 10 Mins
Yield
Makes 10 Cups
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell 

How to Make It

Step 1

Combine first 11 ingredients in a 4-qt. slow cooker.

Step 2

Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.

Step 3

Preheat oven to 375°. Cut tortillas into 1/4-inch-wide strips, and place on a baking sheet.

Step 4

Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Add table salt to taste. Serve soup with tortilla strips and toppings.

Southern Living Our Best Slow Cooker Suppers

You May Like

Ratings & Reviews