Slow-Cooker Chicken Tortilla Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	109%	102%
vegetables and beans	81%	58%
aromatics	18%	15%
fat	4%	2%
acid	2%	0%

Where it stands out

• #3 of 41 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound boneless (skinless chicken breasts or tenderloins (frozen or refrigerated))
425 g	1 (15 ounce) can diced tomatoes
284 g	1 (10 ounce) can good-quality mild enchilada sauce
150 g	1 medium onion (chopped)
113 g	1 (4 ounce) can chopped green chile peppers
284 g	1 (10 oz.) package frozen corn (or 1 can of whole-kernel corn (drained))
425 g	1 (15 oz.) can black beans (drained (optional))
6 g	2 cloves garlic (minced)
720 g	3 cups chicken broth
237 g	1 cup water
2 g	1 tsp. cumin
1 g	1/2 tsp. chili powder
1 g	1/2 tsp. chipotle powder (optional)
15 g	1 Tbsp. lime juice (optional)
1 g	1 bay leaf
12 g	2 Tbsp. fresh cilantro (chopped)
	3 corn tortillas
34 g	2-3 Tbsp. olive oil
	avocado slices
	shredded Mexican or cheddar cheese
	limes
	chopped tomatoes
	soft tortillas (you can place these in the bottom of the bowls (and ladle the soup on top if you’d like!))

Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've been making this for years now. This is my go to recipe. I will not use any other recipe!. Do you happen to have nutrition information on this recipe? I plugged this in MyFitnessPal and do not know how accurate it is. Thank you!” — a cook, 5.0★

“Wow! This is really good, and I should know, I live in the desert southwest! I used a roast chicken from the grocery store for the chicken and it was fab!” — a cook, 5.0★