A comforting and flavorful chicken tortilla soup made effortlessly in a slow cooker, perfect for any day.
Prepare the ingredients by chopping the onion and mincing the garlic.
Chopping the onion finely will help it blend seamlessly into the soup.
Add the chicken, crushed tomatoes, onion, green chilies, garlic, water, chicken broth, corn, cumin, chili powder, bay leaf, and dried cilantro to the slow cooker.
Layer the ingredients evenly to ensure even cooking.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Check the chicken's doneness by ensuring it easily shreds with a fork.
Before serving, remove the bay leaf and shred the chicken using two forks.
Shredding the chicken directly in the slow cooker saves time and keeps the flavors intact.
Serve the soup hot, topped with crispy tortilla strips and shredded Monterey Jack cheese.
Add a dollop of sour cream or guacamole for extra creaminess.
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