Slow-Cooker Chicken Tortilla Soup

Slow-cooker Chicken Tortilla Soup

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Ann Williams


When I first had this, I made my own crispy tortilla strips. No need. Not really sure why the original recipe called for them. Not a bad idea to have bread on the side though. I have changed-up this recipe a zillion times. I often use hot sauce instead of chili powder as I like the taste better and you can control the "heat".
Easy to double.


☆☆☆☆☆ 0 votes

8 (but not in my house...maybe 5)
45 Min
8 Hr
Slow Cooker Crock Pot


  • 1 lb
    cooked shredded chicken
  • 15 can(s)
    whole peeled (mashed) or diced tomoatoes
  • 10 oz
    enchilada sauce (1 can)
  • 1 medium
    onion chopped
  • 4 oz
    chopped green chile peppers (1 can)
  • 2 clove
    minced garlic
  • 2 c
  • 14 1/2 oz
    chicken broth (1 sm can)
  • 1 tsp
  • 1 tsp
    chili powder
  • 1 tsp
  • 1/4 tsp
    black pepper
  • 1
  • 10 oz
    frozen corn (1 bag)
  • 1 Tbsp
    chopped cilantro
  • ·
    shredded cheddar or nacho blend cheese

How to Make Slow-Cooker Chicken Tortilla Soup


  1. Put chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into the slow cooker. Pour in chicken broth & water. Season with cumin, chili powder, salt, pepper and the bay leaf. Add corn & cilantro.
  2. Cover and cook on low from 6 to 8 hours or on high from 3 to 4 hours.
  3. Top with shredded cheese and/or a spoonful of sour cream if you like.

Printable Recipe Card

About Slow-Cooker Chicken Tortilla Soup

Main Ingredient: Chicken
Regional Style: Southwestern

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