Crock-Pot Chicken Tortilla Soup Recipe

Name: 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 (cooked and shredded); 1 (15 ounce) can whole tomatoes (hand crush when adding); 1 (10 ounce) can enchilada sauce; 1 (8 ounce) can green chilies; 1 medium onion, chopped; 1 garlic clove, minced; 1 (14 1/2 ounce) can chicken broth; 2 cups water; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; ¼ teaspoon black pepper; 1 bay leaf; 1 tablespoon dried cilantro; 2 tablespoons vegetable oil; 1 (10 ounce) package frozen corn; 12 small corn tortillas (to garnish)

Servings: persons

1 12 lbs chicken (cooked and shredded)
1 (15 ounce) can whole tomatoes (hand crush when adding)
1 (10 ounce) can enchilada sauce
1 (8 ounce) can green chilies
1 medium onion, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can chicken broth
2 cups water
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 tablespoon dried cilantro
2 tablespoons vegetable oil
1 (10 ounce) package frozen corn
12 small corn tortillas (to garnish)

1
In slow cooker, combine shredded chicken, whole tomatoes (hand crushing to break them into smaller pieces), enchilada sauce, green chilies, onion, and garlic.
2
Add chicken broth, water, and spices.
3
Stir in corn.
4
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
5
Remove bay leaf before serving.
6
Meanwhile, preheat oven to 400 degrees.
7
Lightly brush both sides of tortillas with vegetable oil.
8
Cut tortillas into strips and spread on baking sheet.
9
Bake, turning occasionally, until crisp; about 5-10 minutes.
10
Use to garnish soup.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 12 lbs chicken (cooked and shredded), 1 (15 ounce) can whole tomatoes (hand crush when adding), 1 (10 ounce) can enchilada sauce, 1 (8 ounce) can green chilies, and more.

Yes, 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.

Crock-Pot Chicken Tortilla Soup

How did you like this recipe?

Frequently Asked Questions