Soup and the slow cooker are natural combos, and this recipe for Tortilla Soup doesn't disappoint.
Combine first 11 ingredients in a 4-qt. slow cooker.
Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.
Preheat oven to 375°. Cut tortillas into 1/4-inch-wide strips, and place on a baking sheet.
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
Delicious soup for a cold winter day. Although the next time I make it I will cut down the amount of chicken, maybe to one pound. It kind of came out like a stew instead of soup