• 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. In large skillet, heat oil and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
  4. Place a tablespoon or 2 of shredded Monterey Jack cheese (or cheese of your choice) in each serving bowl, if desired.
  5. 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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