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Slow-Cooker Chicken Tortilla Soup
SUBMITTED BY:
Elena
PHOTO BY:
KateH
"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."
RECIPE RATING:
Read Reviews
(937)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
8 Hrs
READY IN
8 Hrs 30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
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DIRECTIONS
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.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
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REVIEWS
Reviewed on May 20, 2006 by
Betsy
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Betsy
May 20, 2006
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 used bagged tortilla chips instead of making my own. I'm all about "easy". :0)
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184 users found this review helpful
This was a hit! Super easy and very tasty. I threw in a couple of frozen chicken breasts...
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Reviewed on Jan. 31, 2007 by ILKAHAD
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ILKAHAD
Jan. 31, 2007
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, cook them down, throw them in the blender, etc to make meals like this. This saves all that hassle for a genuine taste. My entire family says it's as good as the tortilla soups served here in local restaurants. That's the highest compliment a recipe can be given! Don't bother cooking the chicken ahead of time. Throw it in with the rest in the beginning and shred it 2-3 hours later. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. BTW, I bought bagged tortilla chips and worked fine.
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144 users found this review helpful
We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes...
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Reviewed on Nov. 25, 2006 by MexicoKaren
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MexicoKaren
Nov. 25, 2006
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 seeds) and boil them with a cup or so of water, garlic and onion. After a half hour, whir it all together in your blender with a small can of tomato puree. Add some cumin if you like. Salt to taste. I live in Mexico, and believe me, there is NO such thing as canned enchilada sauce here. Also - the shredded or sliced chicken is usually added as a garnish here, not cooked in the soup.
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122 users found this review helpful
This recipe would be a little more authentic if you skip the canned enchilada sauce and...
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Reviewed on Nov. 28, 2006 by
Jeannette
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Jeannette
Nov. 28, 2006
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 my kids asked me to make it spicier next time - go figure! I also omitted the salt and used low salt products. Used a 2nd can of chicken broth in place of the water. Store bought tortilla chips are the way to go - try melting some sharp cheddar on the chips before adding to the soup along with a sprinkle of fresh cilantro and a dollup of sour cream - yummy!
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66 users found this review helpful
Wonderful! Definitely cook the chicken in the soup as suggested by previous reviewers. This...
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Reviewed on Nov. 28, 2006 by
Meg Natural
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Meg Natural
Nov. 28, 2006
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 charm. Just finished the leftovers yesterday and I can't wait to make again!! Tortilla strips are easier with cooking spray instead of oil and I like to add salt, garlic powder and a little cumin to them before baking.
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63 users found this review helpful
Amazing soup!! I took advise of other reviewers and added black beans - definitely a good...
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Reviewed on Nov. 27, 2006 by
empearls
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empearls
Nov. 27, 2006
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 garlic, used frozen roasted corn (Trader Joe's) and added 2 cups cooked brown rice (added the same time as the shredded chicken). I topped each bowl served with shredded chedder, sliced green onions, a couple of cilantro leaves, the tortilla strips (be sure to make your own!) and chunks of ripe avocado. I also added a couple of shakes of Tapatio (hot sauce) to my own bowl as I wanted more kick than my husband - who had thirds. I can't wait to share this recipe!
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50 users found this review helpful
This was FABULOUS!!! I used 1 qt. of chicken stock in lieu of broth and water, tossed in 3...
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Reviewed on Dec. 2, 2006 by
Johanna
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Johanna
Dec. 2, 2006
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 it soupier. I put "sides" in bowls for guests to make their own versions (shredded cheese, fresh avocado, and sour cream). Used plain tortilla chips that guests could sprinkle over their own bowls, and made a pot of brown rice. Add a scoop of rice to your bowl, then put soup on top, then add your choice of sour cream, avocado, and/or cheese, and mix together. Yummy and great for a cold night!
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40 users found this review helpful
Started this Friday morning for our church small group meeting Friday night. The house smelled...
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Reviewed on Nov. 16, 2005 by STACIE729
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STACIE729
Nov. 16, 2005
This was great! I used only 1/2 tsp of cumin and chili powder so it wouldn't be too hot. And I threw in 2 whole chicken breasts and shredded them after they cooked. (the meat was so tender it just fell apart) My only change in the future will be to use tortilla chips instead of corn tortillas...it would be less work, same taste.
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40 users found this review helpful
This was great! I used only 1/2 tsp of cumin and chili powder so it wouldn't be too hot. And...
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Reviewed on Nov. 29, 2006 by baking in Mexico
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baking in Mexico
Nov. 29, 2006
Truthfully, I don't know why you would need a slow cooker if all of the ingredients are pre-cooked... And, it's probably true that the recipe is better than what you normally get in a restaurant, since most restaurant soups are from commercial package mixes (freeze dried ingredients)... Truthfully, if you wish to make a good recipe, you really should make the broth yourself and NEVER use canned chilies and canned broth, unless your idea of a wonderful soup is a heated brine solution... Ross
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