Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup Recipe

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Karen White


My husband and I love this soup. I think it tastes allot like the soup in Mexican Restaurants.


★★★★★ 1 vote

6 Hr
Slow Cooker Crock Pot


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  • 1-1/2 lb
    chicken breasts, boneless and skinless
  • 15 oz
    whole tomatoes
  • 1 pkg
    taco seasoning mix
  • 1 medium
    onion, chopped
  • 4 oz
    chopped green chilies
  • 1 clove
    garlic, minced
  • 2-3/4 c
  • 14-1/2 oz
    chicken broth
  • 1 tsp
  • 1 tsp
    chili powder
  • 1 tsp
  • 1/4 tsp
    ground black pepper
  • 1
    bay leaf
  • 1 c
    fresh or frozen corn
  • 6
    whole corn tortillas
  • 2 Tbsp
    vegetable oil
  • ·
    shredded cheddar cheese

How to Make Crockpot Chicken Tortilla Soup


  1. Cook and shred chicken. Combine in crockpot with all ingredients except toritllas, & oil. Cook on low 6-8 hours or high 3-4 hours.
  2. Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp. Immediately before serving, sprinkle tortilla strips over soup and serve with shredded cheddar cheese on top.

Printable Recipe Card

About Crockpot Chicken Tortilla Soup

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #crockpot

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