Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

3355
Elena 4

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

Ingredients

8 h 30 m {{adjustedServings}} servings 262 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
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Reviews

3355
  1. 4653 Ratings

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We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, coo...

This was a hit! Super easy and very tasty. I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also use...

This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seed...