• 2 chicken breasts, halves, boneless, skinless and cubed
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 3 tomatoes, medium, fresh, peeled, chopped
  • 4 c. chicken broth
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 green chile, mild, seeded and chopped
  • 2 T. vegetable oil
  • 4 corn tortillas, halved and cut into 1/4 inch strips
  • cheese, shredded Monterey Jack cheese, or cheese of your choice
  • 2 T. cilantro, coarsely chopped, fresh
  • 2 T. Italian parsley

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Slow Cooker Tortilla Soup is one of my family favorites, and although I have other recipes on my website, just had to add this one too… so GOOD!

  1. In a 5-6 quart slow cooker, combine chicken breasts, onion, garlic, tomatoes, broth, salt, pepper and green chile.
  2. Cover. Cook on Low for 7-8 hours.
  3. Remove Chicken Breasts and shred with two forks or shredding claws and transfer back to slow cooker and stir in soup. Cover to keep it hot!
  4. In large skillet, heat oil and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels, or use pre-made from the grocery store.
  5. Place a 1 or 2 tablespoons of shredded Monterey Jack cheese (or cheese of your choice) in each serving bowl, if desired.
  6. Ladle tortilla soup into bowls and top with tortilla strips.

Optional: Dust with chopped cilantro and/or parsley.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Slow Cooker Tortilla Soup

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