Slow Cooker Chicken Tortilla Soup

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Slow Cooker Chicken Tortilla Soup

Prep 30 m

Cook 8 m

Ready In 38 m

8 Servings

262 Calories


"This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice."

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  1. 1 pound shredded, cooked chicken

  2. 1 (15 ounce) can whole peeled tomatoes, mashed

  3. 1 (10 ounce) can enchilada sauce

  4. 1 medium onion, chopped

  5. 1 (4 ounce) can chopped green chile peppers

  6. 2 cloves garlic, minced

  7. 2 cups water

  8. 1 (14.5 ounce) can chicken broth

  9. 1 teaspoon cumin

  10. 1 teaspoon chili powder

  11. 1 teaspoon salt

  12. 1/4 teaspoon black pepper

  13. 1 bay leaf

  14. 1 (10 ounce) package frozen corn

  15. 1 tablespoon chopped cilantro

  16. 7 corn tortillas

  17. vegetable oil


  1. Place chicken, tomatoes, enchilada sauce, 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. 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. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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