Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

12 Reviews 2 Pics
Recipe by  Campbell's Kitchen

“This soul-satisfying soup is the perfect remedy for cold weather. Simply put the ingredients in the slow cooker, and when you come in from the cold, this warm and wonderful soup is waiting for you. ”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Mix soups, milk, chilies and chicken in 3 1/2-qt. slow cooker.
  2. Cover and cook on LOW 5 to 6 hours.
  3. Place a few tortilla chips in each serving bowl. Ladle hot soup over chips. Serve immediately.

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Reviews (12)

Rate This Recipe
cjarka85
20

cjarka85

Will definitely make this again!!! Had to replace the Fiesta Nacho Cheese Soup with Cheddar Cheese soup since my grocery store doesn't carry the first. Very easy and smells fantastic cooking. I put it on low for 6 hours and warm for 2 which helped the chicken absorb the flavors a bit better. Try adding some red pepper flakes, onion flakes, and some tabasco to give it a little more kick.

blestedsis
18

blestedsis

I make this soup, however I added a can of Rotel, a pack of taco seasoning, some red pepper, milk, and chicken broth from the breast I boiled. It came out great.

05vdubgti
12

05vdubgti

This Recipe has a good flavor, But it does come out a little bit on the thick side, but as the * says in the recipe to add more milk to thin down, and then it is great! i also have added a little bit of white pepper to this to give it more flavor.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 977 mg
  • 39%

Based on a 2,000 calorie diet

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