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Slow-Cooker Chicken Tortilla Soup



This crockpot tortilla soup tastes better than anything you can get at a restaurant. 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, avocados, and a splash of fresh lime juice.


    • 1 pound shredded, cooked chicken
    • 1 (15 ounce) can whole peeled tomatoes, mashed
    • 1 (10 ounce) can enchilada sauce
    • 1 (4 ounce) can chopped green chile peppers
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 cups water
    • 1 (14.5 ounce) can chicken broth
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 1 bay leaf
    • 1 (10 ounce) package frozen corn
    • 1 tablespoon chopped cilantro
    • 7 corn tortillas
    • 2 tablespoons vegetable oil, or as needed


  1. Gather all ingredients.
  2. Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
  3. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  4. When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
  5. Cut tortillas into strips, then spread on a baking sheet.
  6. Bake in the preheated oven until crisp, 10 to 15 minutes.
  7. Sprinkle tortilla strips over soup before serving.

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