Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

3373
Elena 4

"This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocadoes, and a splash of fresh lime juice."
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Ingredients

8 h 30 m servings 262 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Reviews

3373
  1. 4677 Ratings

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Most helpful positive review

We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, coo...

Most helpful critical review

This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seed...

We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, coo...

This was a hit! Super easy and very tasty. I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also use...

This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seed...

This was FABULOUS!!! I used 1 qt. of chicken stock in lieu of broth and water, tossed in 3 raw chicken breasts (shredding 3 1/2 hours after cooking on high in the slow-cooker), doubled the garl...

Wonderful! Definitely cook the chicken in the soup as suggested by previous reviewers. This soup will only be hot and spicy if you use hot ingredients - I used mild enchilada sauce, etc. and m...

Amazing soup!! I took advise of other reviewers and added black beans - definitely a good idea. Also tossed in chicken still frozen and shredded about an hour before serving - worked like a ch...

This recipe, unfortunately, is only worth two stars--barely. Too watery, too spicy, and tasted just like liquid enchiladas. And except for using broth instead of water, which really should have...

Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make i...

This is one of my favorite soup recipes. I didnt have any plain tomatoes so I put in a can of rotel with green chilies, a can of black beans and a can of white beans.I didnt think my kids would ...