Best Loved Crock Pot Chicken Tortilla Soup Recipe

Name: Best Loved Crock Pot Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs chicken (boneless, cooked, shredded); 1 (15 ounce) can whole tomatoes; 1 (10 ounce) can enchilada sauce; 1 (4 ounce) canchopped green chilies; 1 garlic clove, minced; 1 onion, med. chopped; 2 cups water; 1 (14 1/2 ounce) can chicken broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; ¼ teaspoon black pepper; 1 bay leaf; 1 (10 ounce) package frozen corn; 1 tablespoon chopped dried cilantro; 6 corn tortillas; 2 tablespoons canola oil (or other vegetable oil) or 2 tablespoons olive oil (or other vegetable oil); parmesan cheese, grated (for garnish)

Servings: persons

1 12 lbs chicken (boneless, cooked, shredded)
1 (15 ounce) can whole tomatoes
1 (10 ounce) can enchilada sauce
1 (4 ounce) canchopped green chilies
1 garlic clove, minced
1 onion, med. chopped
2 cups water
1 (14 1/2 ounce) can chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped dried cilantro
6 corn tortillas
2 tablespoons canola oil (or other vegetable oil) or 2 tablespoons olive oil (or other vegetable oil)
parmesan cheese, grated (for garnish)

1
In slow cooker combine chicken, whole tomatoes, enchilada sauce, green chilies, onion, and garlic clove.
2
Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf.
3
Sir in corn and cilantro.
4
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
5
Remove and discard bay leaf.
6
Preheat oven to 400F.
7
Lightly brush both sides of 6 corn tortillas with canola, olive, or other vegetable oil.
8
Using kitchen scissors or knife, cut tortillas into 2 1/2 x 1/2-inch strips.
9
Spread tortilla strips onto baking sheet.
10
Bake, turning occasionally, for 5-10 minute or until crisp.
11
Put soup servings into bowls.
12
Sprinkle tortilla strips and grated Parmesan cheese over soup servings.
13
Serve immediately.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 12 lbs chicken (boneless, cooked, shredded), 1 (15 ounce) can whole tomatoes, 1 (10 ounce) can enchilada sauce, 1 (4 ounce) canchopped green chilies, and more.

Yes, Best Loved Crock Pot Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Loved Crock Pot Chicken Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions