Best 15 Slow Cooker Chicken Tortilla Soup Recipes

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Tantalize your taste buds with the ultimate comfort food - a flavorful and hearty Slow Cooker Chicken Tortilla Soup. This delectable soup is a harmonious blend of tender chicken, a medley of colorful vegetables, and a rich broth infused with zesty Mexican spices. Savor the perfect balance of smokiness from roasted poblanos and a touch of heat from diced jalapeños. The soup is a culinary symphony, where each ingredient plays its part to create a symphony of flavors. Enjoy this soup with a variety of toppings like crispy tortilla strips, ripe avocado slices, tangy sour cream, and a sprinkling of freshly chopped cilantro.

Indulge in a culinary journey with our extensive collection of Slow Cooker Chicken Tortilla Soup recipes. Explore variations that cater to different dietary preferences and taste profiles. Discover a recipe that features succulent chicken thighs for added richness and a smoky chipotle twist. For a vegetarian delight, immerse yourself in a flavorful broth brimming with an array of vegetables, beans, and a touch of corn. Craving a creamy indulgence? Try a recipe that incorporates velvety cream cheese for a luscious and comforting soup. If you're looking for a quick and easy option, explore our selection of recipes that utilize store-bought rotisserie chicken, making meal preparation a breeze. Dive into the diverse world of Slow Cooker Chicken Tortilla Soup and let your taste buds embark on an unforgettable adventure.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 8

Number Of Ingredients 14

1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (11 oz) whole kernel corn, red and green peppers, drained
1 can (10 oz) Old El Paso™ red enchilada sauce
1 cup chopped onions
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
4 cups tortilla chips, coarsely crushed
1/2 cup sour cream

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
  • Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/3 Cups, Sodium 870 mg, Sugar 4 g, TransFat 0 g

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Cheesy Chicken Tortilla Soup in the Slow Cooker image

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

Provided by Nichole Elsner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 ½ pounds chicken tenders
salt to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste
1 tablespoon olive oil, or to taste
1 (32 ounce) container chicken broth
2 (15.5 ounce) jars queso dip
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) package frozen pepper and onion stir-fry blend
2 cups crushed tortilla chips
⅔ (15 ounce) can black beans, drained
2 medium jalapeno peppers - stemmed, seeded, and minced
¼ medium lime, juiced
1 pinch cayenne pepper, or to taste
¼ cup crushed tortilla chips, or to taste

Steps:

  • Rub chicken with salt, then follow with cumin, chili powder, and pepper.
  • Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
  • Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
  • Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP



Skinny Slow-Cooker Chicken Tortilla Soup image

Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 15

1 onion, chopped
2 cloves garlic, minced
1 tablespoon oilve oil
3 cups low sodium chicken broth
1 (8 ounce) can tomato sauce
1 can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 can Old El Paso™ Green Chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken (or rotisserie chicken)
1 (1 ounce) packed Old El Paso™ taco seasoning mix
1 can steamed corn, drained and rinsed
2 cups canola oil
2 8" Old El Paso™ flour tortillas for burritos
1 tablespoon Old El Paso™ taco seasoning mix
Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese

Steps:

  • Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
  • Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
  • Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  • Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
  • Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
  • Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  • Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
  • Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  • When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
  • Enjoy!

Nutrition Facts : ServingSize 1 Serving

CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Chicken Tortilla Soup in the Slow Cooker image

Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.

Provided by roxyjez

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 10

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cut into cubes
1 large onion, chopped
2 (16 ounce) cans refried beans
2 (15 ounce) cans corn, drained
1 (14.5 ounce) can chicken broth, or more as needed
1 (1 ounce) package taco seasoning
1 cup picante sauce
⅛ teaspoon garlic powder
shredded Cheddar cheese, or as needed

Steps:

  • Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
  • Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
  • Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 28.8 g, Cholesterol 38.3 mg, Fat 7.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 3.3 g, Sodium 958.2 mg, Sugar 4 g

PAM'S SPICY SLOW COOKER CHICKEN TORTILLA SOUP



PAM's Spicy Slow Cooker Chicken Tortilla Soup image

A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 8h15m

Yield 6

Number Of Ingredients 11

PAM® Original No-Stick Cooking Spray
1 ½ pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1 ½ teaspoons ground cumin
4 cups chicken broth
¼ cup fresh lime juice
1 tablespoon Tortilla strips
1 tablespoon Diced avocado
1 teaspoon Chopped cilantro

Steps:

  • Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
  • Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 12.5 g, Fiber 4.7 g, Protein 22.2 g, SaturatedFat 3.2 g, Sodium 893.3 mg, Sugar 2 g

SLOW COOKER CHICKEN TORTILLA SOUP



Slow Cooker Chicken Tortilla Soup image

This is my comfort food. If you enjoy chicken tacos with your soup. Boil 2lbs of boneless chicken tenders shred and place in small sauce pan. Add 1/4 cup of soup broth and heat on medium heat until mixed together.

Provided by Smadden

Categories     Chicken Breast

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs boneless skinless chicken breasts
4 (8 ounce) cans chicken broth
2 (10 ounce) cans Rotel Tomatoes (I like cilanto & Lime)
3 brown potatoes (peeled)
1 (8 1/2 ounce) bag frozen corn
2 tablespoons vegetable oil
2 celery ribs
1/4 cup diced onion
2 garlic cloves
2 (1 1/2 ounce) packets taco seasoning
4 cups tortilla chips
2 cups of shredded monterey jack cheese
1/2 cup cilantro
1 large avocado, diced

Steps:

  • In a small pan sautee onions and garlic until tender. Pour content of pan oil and all into the slow cooker.
  • In the slow cooker add chicken broth, corn, potatos, tomatos, celery & taco seasoning. Cook on low for 6 hours.
  • With about an hour left on the slow cooker boil chicken until cooked through (about 15 minutes). Shred boiled chicken and add to the slow cooker. Continue cooking soup for another hour.
  • Garnish soup with cheese, avacado, clianto and crushed tortilla chips.

SLOW COOKER CHICKEN TORTILLA SOUP FROM RO*TEL



Slow Cooker Chicken Tortilla Soup from RO*TEL image

A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.

Provided by RO*TEL

Categories     Trusted Brands: Recipes and Tips     RO*TEL®

Time 8h

Yield 6

Number Of Ingredients 9

PAM® Original No-Stick Cooking Spray
1 ½ pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chile pepper
1 ½ teaspoons ground cumin
4 cups chicken broth
¼ cup fresh lime juice
1 ounce Tortilla strips, diced avocado, and chopped cilantro

Steps:

  • Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
  • Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 13.7 g, Cholesterol 74 mg, Fat 13.6 g, Fiber 2.9 g, Protein 22.4 g, SaturatedFat 3.5 g, Sodium 947.3 mg, Sugar 2 g

SLOW-COOKER CHICKEN VERDE TORTILLA SOUP



Slow-Cooker Chicken Verde Tortilla Soup image

Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h10m

Yield 6

Number Of Ingredients 13

6 boneless skinless chicken thighs (1 1/4 lb)
1 medium onion, chopped (1/2 cup)
3 (6-inch) corn tortillas, cut into 1-inch pieces
1 1/2 cups frozen whole kernel corn, thawed
1 can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles
3/4 cup salsa verde
3 1/2 cups Progresso™ chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (cayenne)
2 tomatoes, seeded, chopped
Chopped fresh cilantro leaves, if desired

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
  • Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 7 g, Protein 26 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 5 g, TransFat 0 g

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)



Skinny Slow Cooker Chicken Tortilla Soup Recipe - (4.1/5) image

Provided by SkinnyMom

Number Of Ingredients 17

Optional toppings:
4 boneless skinless chicken breasts
1 small onion (about 1 cup), chopped
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
8 oz can tomato paste
10 oz package of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken stock
6 corn tortillas, cut into strips
Salt and pepper to taste
Low-fat sour cream
Jalapeños
Avocado
Reduced-fat Mexican shredded cheese cilantro
Lime olives

Steps:

  • 1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!

PILLSBURY SLOW COOKER CHICKEN TORTILLA SOUP



Pillsbury Slow Cooker Chicken Tortilla Soup image

My Youngest Daughter knows how I love recipe books and brought me home this smallish paperback Pillsbury Slow-Cooker Recipe Book where I found this recipe. It is easy peasy, the fragrance whilst it cooked made the house smell so amazing, and the flavor was so very delicous. I have found myself a new comfort food!!! The recipe suggests for a nutricious option adding a thinly sliced zucchini to the soup ingredients. It also states 4 servings, but I found that we had leftovers with four servings which I am NOT complaining about.

Provided by Chabear01

Categories     Low Cholesterol

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast, cut into bite sized pieces
1 cup onion, chopped
2 tablespoons ground cumin
1 tablespoon chili powder
2 teaspoons garlic, dried minced
1/4 teaspoon salt
1/4 teaspoon cayenne
1 (28 ounce) can diced tomatoes, undrained
1 (32 ounce) carton chicken broth (4 cups if using homemade)
4 corn tortillas, 6 inch tortillas cut into 1-inch strips
1/2 cup cilantro, chopped
shredded cheddar cheese
sour cream
tortilla chips, crumbled

Steps:

  • Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
  • Cover and cook on low heat setting for 6 to 8 hours.
  • Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
  • Serve with the garnishes, or add your own twist to this with your favorite items.
  • ***Note***.
  • So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.

Nutrition Facts : Calories 292.3, Fat 6.4, SaturatedFat 1.3, Cholesterol 72.6, Sodium 1085, Carbohydrate 26, Fiber 5.7, Sugar 8.1, Protein 33.5

SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

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, avocados, and a splash of fresh lime juice.

Provided by Elena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 17

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Steps:

  • 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.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  • Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g

DAWN'S YUMMY CHICKEN TORTILLA SOUP (SLOW COOKER)



Dawn's Yummy Chicken Tortilla Soup (Slow Cooker) image

My best friend, Dawn, is one of the best cooks I know. She keeps most of her recipes "secret" but now and then I beg her to give me one and she does. This is so good I just had to share with you (with her permission, of course!)

Provided by BamaKathy

Categories     Chicken

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 10

3 boneless skinless chicken breasts, cut into bite size pieces
1 medium onion, diced
1 medium bell pepper, diced
1 (1 lb) bag frozen white shoepeg corn
1 (28 ounce) can crushed tomatoes
2 cups salsa (I use mild)
2 (15 ounce) cans black beans, drained,and rinsed well
1 lb Velveeta cheese
1/2 teaspoon chili powder (optional)
salt and pepper

Steps:

  • Brown chicken lightly in butter.
  • Put chicken, onion, bell pepper, corn, salsa and crushed tomatoes into crockpot.
  • Add 1 cup water.
  • Cook on high for 3-4 hours.
  • Rinse black beans WELL (very important) until water runs clear, then add to slow cooker.
  • Add Velvetta, cut into chunks so it will melt more quickly.
  • Add salt and pepper to taste, and chili powder for as much heat as you want.
  • Cook one more hour on high in slow cooker.
  • Serve with tortilla strips or alone.

SLOW COOKER CHICKEN TORTILLA SOUP



Slow Cooker Chicken Tortilla Soup image

Make and share this Slow Cooker Chicken Tortilla Soup recipe from Food.com.

Provided by happynana

Categories     Chicken

Time 8h35m

Yield 6 serving(s)

Number Of Ingredients 11

4 chicken breast halves
1 garlic clove, minced
2 tablespoons butter
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
1/2 cup chopped fresh cilantro
1 tablespoon ground cumin (or more if you like)
8 ounces monterey jack cheese, cubed
sour cream
tortilla chips

Steps:

  • Cook, debone and shred chicken.
  • Add minced garlic to butter in slow cooker. Saute.
  • Combine all ingredients except cheese, sour cream and chips.
  • Cover. Cook on low for 8 hours.
  • Divide cubed cheese among 6 individual bowls.
  • Ladle soup over cheese.
  • Sprinkle with chips.
  • Top each bowl with a dollop of sour cream.

SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.3/5)



Slow Cooker Chicken Tortilla Soup Recipe - (4.3/5) image

Provided by MichaelH

Number Of Ingredients 10

1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves

Steps:

  • 1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker. 2. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. 3. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired. * Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.

SLOW-COOKER CHICKEN TORTILLA SOUP



SLOW-COOKER CHICKEN TORTILLA SOUP image

Categories     Soup/Stew     Chicken     Quick & Easy

Yield 8 bowls

Number Of Ingredients 16

1 lb. shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
i med. onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt, 1/4 tsp. black pepper
1 bay leaf
1 (10 oz) frozen corn
1 TBS chopped cilantro
7 corn tortillas
vegetable oil

Steps:

  • Place all ingredients through garlic in a slow cooker. Pour in water and chicken broth, and add rest of ingredients. Cover and cook on low setting for 6-8 hours or on high setting 3-4 hours. Preheat oven to 400F. Lightly brush both sides of tortillas with oil. Cut into strips, then spread on baking sheet. Bake until crisp, about 10-15 min. To serve, sprinkle over soup.

Tips:

  • Use a good quality chicken broth. This will make a big difference in the flavor of your soup. Feel free to add a few jalapenos if you like some heat. You can also use a combination of chicken and vegetable broth for a lighter soup.
  • Don't overcook the chicken. Chicken breasts can become dry and tough if they are overcooked. Cook them until they are just cooked through, about 4 hours on low or 2 hours on high. Check the chicken at the halfway point to ensure it is not overcooking.
  • Add the vegetables towards the end of the cooking time. This will help them retain their texture and nutrients. If you add them too early, they will become overcooked and mushy.
  • Season the soup to taste. Add salt, pepper, chili powder, and cumin to taste. Optionally, add some lime juice or cilantro for extra flavor.
  • Serve the soup with your favorite toppings. Some popular options include tortilla chips, shredded cheese, sour cream, and avocado.

Conclusion:

This slow-cooker chicken tortilla soup is a delicious and easy meal that is perfect for a busy weeknight. It is packed with flavor and can be easily customized to your liking. With a few simple ingredients and a little time, you can have a delicious and comforting soup that the whole family will love. So next time you're looking for an easy and delicious meal, give this slow-cooker chicken tortilla soup a try!

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