Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup Recipe

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Sheri Mullins


This is easy to make in the crockpot on a cold day while at work and come home to a nice hot meal!


★★★★★ 1 vote

15 Min
8 Hr


  • 1
    small onion, chopped
  • 1 tsp
    garlic powder
  • 1 can(s)
    14.5 ounce can of diced tomatoes
  • 7 c
    chicken broth
  • 1 tsp
    cumin, ground
  • 1 tsp
    chili powder
  • 4
    bay leaves
  • 4
    boneless chicken breasts, cooked, shredded
  • 1 can(s)
    4 oz green chilies, chopped
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1 pkg
    10 ounce frozen corn
  • 1 Tbsp
    cilantro, chopped
  • 1 can(s)
    14.5 ounche enchilada sauce
  • 1/2
    zucchini, cut into chunks
  • 1/2
    yellow squash, cut into chunks
  • 7
    corn tortillas
  • ·
    vegetable oil
  • 1
    lime, juiced
  • ·
    cheese, shredded
  • ·
    sliced avocado (optional

How to Make Crockpot Chicken Tortilla Soup


  1. Place chicken, zuchini, yellow squash, tomatoes, onion, and green chilies in crockpot.
  2. Combine broth and enchilada sauce together.
  3. Stir in garlic powder, cumin, chili powder, salt, pepper into the broth mixture.
  4. Pour over chicken mixture in crockpot. Stir in frozen corn and cilantro. Add bay leaf. Cover and cook for 6 hours.
  5. Preheat over to 400 degrees.
  6. Lightly brush both sides of corn tortillas with oil. Cut tortillas into strips then spread on a baking sheet.
  7. Bake in preheated oven until crisp (10-15 minutes).
  8. After 6hrs, remove bay leaves and add juice of lime, stir.
  9. To serve, laddle soup into bowl. Sprinkle tortilla strips over soup, add cheese and avacado to taste.

Printable Recipe Card

About Crockpot Chicken Tortilla Soup

Course/Dish: Chicken Soups
Hashtag: #crockpot

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