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Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
Slow Cooker Chicken Tortilla Soup **

Slow Cooker Chicken Tortilla Soup

  • Cooking Time:

    6–8 hours on Low, 3–4 hours on High
  • Servings:

    8

Ingredients

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


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”

XOXO,

Jenn

Crock Pot Chicken Tortilla Soup

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Domenica
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Domenica

I tried this recipe twice, the sec­ond time i added some smoked sausage (or chori­zo) to it. Both ways it is AMAZING.

Julie
Guest
Julie

I don’t cook the chick­en or shred it. Let it cook in the crock­pot and it eas­i­ly breaks apart when stirred. Swan­son now makes a tor­tilla soup fla­vored broth that I use. Love to crock!

tammy
Guest
tammy

Made this yes­ter­dY and it was deli­cious! The fam­i­ly loved it! I actu­al­ly put the chick­en in the pot frozen since I was short on time and shred­ded it lat­er when cooked. Enjoyed it so much. Thanks for shar­ing!

Diana
Guest
Diana

I LOVE chick­en tor­tilla soup. I am going to make some of this tonight! Thanks for the recipe.

Linda Dyson
Guest
Linda Dyson

Is the newslet­ter free?

Rosa Randolph
Guest
Rosa Randolph

I also had the chick­en cook in the crock­pot. After serv­ing in bowls I add shred­ded Mon­ter­rey Jack and slices of avo­ca­does.

Karen
Guest
Karen

So it is okay to just add the raw chick­en with all oth­er ingre­di­ents and let it all cook togeth­er? I just want to be sure since it is chick­en. I don’t see why it wouldn’t be.

jj
Guest
jj

This has been a favorite of mine for years. Also a great recipe to “play around” with! I made this today in fact. Yes­ter­day I cooked the chick­en in chick­en broth in my small­er crock, shred­ded it, that way it was all ready today to put into the soup. I love veg­gies so I also added a chopped red bell pep­per, chopped green bell pep­per, and chopped poblano pep­per. In the past I’ve added zuc­chi­ni as well (for­got it at the store this time). I also add sev­er­al dash­es of my favorite hot sauce. This is def­i­nite­ly a win­ner be… Read more »

Nicole
Guest
Nicole

This soups sounds deli­cious! But, I don’t like too much heat. How hot are the green chilli pep­pers? Thxs

Natalie Kolbeck
Guest
Natalie Kolbeck

Are you using a 7qt crock for this recipe? I was won­der­ing if I could dou­ble the recipe & still get it in my 7qt?

Kat
Guest
Kat

I’ve been look­ing for a recipe that is like what I think chick­en tor­tilla soup real­ly is…and I think I found it today, thank you! I’m about to put this in my crock, can’t wait to see how I like it! Here’s hop­ing!

DIANNE GARCIA
Guest
DIANNE GARCIA

I real­ly like the recipe minus the corn. It changes the fla­vor entire­ly and a lit­tle less enchi­la­da sauce. I use the knorr’s chick­en broth added to the orig­i­nal broth to give it more fla­vor. A bit of cooked rice could be added instead of the corn.

Meg
Guest
Meg

This is my first recipe ever in the crock­pot I’m hope­ful… But what is gar­lic cloves minced… I found minced gar­lic n reg­u­lar gar­lic cloves dry and In a glass jar might sound stu­pid but I don’t know much about cook­ing… Is it ok to use chick­en legs instead of breasts ? .. Just won­der­ing ‚.. Do you Have to boil the chick­en first ?

Michele
Guest
Michele

Add in some chun­ked up avocado.…Yummers!

Joe
Guest
Joe

I made grits for this as well. Cook seperT­ly, then place on bot­tom of bowl before serv­ing soup.

Dee
Guest
Dee

I add a can of Bush black beans (drained and rinsed) to mine.

PAm
Guest
PAm

Where is all the fiber com­ing from? It looks like a pret­ty high num­ber but there are no beans or any­thing that looks like it pro­vides that much fiber. I will def­i­nite­ly be try­ing this soon — my hus­band loves Chick­en Tor­tilla Soup and I love crock pot recipes

Dianne Storey
Guest
Dianne Storey

I w just wan­der­ing if you could add black beans.and not so much heat is that alright!

Nicolle
Guest
Nicolle

If I want­ed to add beans, can I do it in the begin­ning ? I just got it for xmas and only used it once.… Not sure with cer­tain things.… Lol

debbie
Guest
debbie

i like to print the recipes so i have them in the kitchen. am i miss­ing a PRINT OPTION??

Annie
Guest
Annie

Is it okay if it doesn’t look like the pic­ture? Mine is red.

Nancy
Guest
Nancy

For some rea­son my soup was not thick at all. I had to use instant pota­to flakes to get it to the right con­sis­ten­cy. The pic­ture looks like the soup is thick­er, is that an actu­al pic­ture from this recipe or does this recipe cre­ate a thin­ner soup?

Renee
Guest
Renee

Marked “excel­lent” because it was very deli­cious and my hus­band and son ate it up. It’s not exact­ly what I’m look­ing for in a chick­en tor­tilla soup — I didn’t care for the enchi­la­da sauce fla­vor in par­tic­u­lar. I’m going to try the oth­er chick­en tor­tilla soup recipe on this site and com­pare. But it was very yum­my and a hit.

Nyree Shaw
Guest
Nyree Shaw

You might want to update your ingre­di­ent list for this recipe because it does not tell you in the list that you need a line but in the cook­ing direc­tions it tells you to use lime juice at the end.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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