Slow-Cooker Chicken Tortilla Soup

Anabell14 avatar
By Ann Williams
from Natick, MA

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.

serves 8 (but not in my house...maybe 5)
prep time 45 Min
cook time 8 Hr
method Slow Cooker Crock Pot


  • 1 lb
    cooked shredded chicken
  • 15 can
    whole peeled (mashed) or diced tomoatoes
  • 10 oz
    enchilada sauce (1 can)
  • 1 md
    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

  • 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.