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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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.


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.


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.