Slow Cooker Chicken Tortilla Soup II

Slow Cooker Chicken Tortilla Soup II


"My husband raved about a tortilla soup he had at a favorite mexican restaurant back in California. I've adapted this recipe to try to match that soup and my husband approves! Hope you enjoy it!"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Add all ingredients except tortilla's to crock pot (chicken can be frozen).
  2. Cook on High for 4 hours.
  3. Remove chicken and shred. Add back to crock pot and cook until tortillas are ready.
  4. Preheat oven 350 degrees and brush 5 corn tortillas with olive oil.
  5. Use pizza cutter to cut tortilla into bite size strips
  6. Line cookie sheet with tin foil and spread strips out on sheet. Salt to taste.
  7. Cook strips for 10-15 min or until lightly brown.
  8. Serve soup over rice and garnish with fresh avacado slices, diced jalapeno, tortilla strips and cilantro.


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