Recipe by roxyjez
"Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips."
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skinless, boneless chicken breast halves, cut into cubes
2 (16 ounce) cans
2 (15 ounce) cans
1 (14.5 ounce) can
chicken broth, or more as needed
1 (1 ounce) package
shredded Cheddar cheese, or as needed
YUMMM..... One alteration; since the refried bean selection was more of a puree or paste, I subbed one can of refried with a can of black beans. I lean towards the spicy side but the flavor was so good I didn't bother to add hot sauce or jalapenos as I originally thought I might. Also didn't bother with the cheese, it's that good. Those who shy away from spicy (my wife) can add a dollop of sour cream.
This is quite close to how I make Tortilla Soup and it's great. The beans make the soup thick and filling and the spiciness is tangy and warm.
We had a groups friends over for lunch including one friend from Mexico and everyone was raving about it. Definitely a keeper recipe.
As I began putting the listed ingredients in the pot, I felt the ratio of refried beans and corn was a bit much. One can of each is plenty. I didn't have Picante sauce on hand, so I substituted it with a can of Rotel. I also added one can of rinsed pinto beans to replace the one can of refrieds I left out. It would have been too pastie and overpowering otherwise. This is super easy. You can add spices to your liking. Overall, it was good with minor changes.
Delicious! I made it on the stovetop instead of crock pot. Also threw in two uncooked chicken breasts and brought it up to boil then simmer for 1 1/2 hours. The enchilada sauce is what makes this recipe. I used Gebhardt, my favorite. Didn't use water, used a quart of homemade chicken stock I had on hand.
Great recipe, thanks.
This was amazing! We even tried it with left over spare rib meat instead of chicken...and it was incredible!
This is great! I wasn't sure about the can of refried beans but it thickens the soup nicely. Add more chunky tomatoes or salsa, whatever is on hand. Adjust to your taste and add sour cream, green onions or shredded cheese on top. Yum!
This is a great tasting soup! My family loved it. The changes I made were that I used chicken taco seasoning, just one can of corn instead of two, and I used one can of refried beans and one can of black beans (rinsed and drained). This recipe is a keeper and I will make it often. It's perfect for the cooler months.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Tortilla Soup in the Slow Cooker
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 67
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