• 1 lb. boneless, skinless chicken breasts
  • 15 oz. whole peeled tomatoes, crushed
  • 10 oz. enchilada sauce, canned
  • 1 medium onion, chopped
  • 4 oz. can green chilis, chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 14.5 oz. chicken broth, canned
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 bay leaf
  • 10 oz. corn, frozen
  • 1 T. cilantro, chopped
  • 1/2 of lime juice
  • 7 corn tortillas
  • vegetable oil

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If you like Chicken Tortilla Soup then this slow cooker recipe is a must make! The longer you let the soup simmer the more flavor it has and like many soups, the leftovers are even better!

2/24/15 – UPDATE: I just made this recipe on ABC 15 in Phoenix! Please see the video HERE!

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a 6-Quart Slow Cooker.
  2. Pour in water and chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf.
  3. Stir in corn and cilantro.
  4. Cover. Cook on Low for 6 to 8 hours or on High setting for 3 to 4 hours.
  5. Remove chicken and shred, then place back into the slow cooker. Add the juice of 1/2 of a lime and stir.
  6. Serve in bowls topped with optional ingredients like tortilla strips, sour cream and avocado.

For Tortillas: (You can buy tortilla chips or make your own!)

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush both sides of small corn tortillas lightly with oil.
  3. Cut tortillas into strips, lay out on a baking sheet. (a pizza cutter works great for cutting)
  4. Bake about 10 – 15 minutes in preheated oven until crisp.
  5. Serve tortilla strips over soup.

Happy Crocking!

For more recipes, get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Crock Pot Chicken Tortilla Soup

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