Slow Cooker Chicken Tortilla Soup Recipe

Introduction

This Slow Cooker Chicken Tortilla Soup is a flavorful, comforting dish perfect for busy days. Packed with Southwestern spices and tender shredded chicken, it’s easy to prepare by simply dumping all the ingredients into your slow cooker. Top with crunchy tortilla strips and fresh garnishes for a satisfying meal.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• 2 tablespoons vegetable oil, or as needed

Instructions

1. Step 1: Place the shredded chicken, mashed tomatoes, enchilada sauce, chopped green chiles, onion, and garlic into the slow cooker.
2. Step 2: Pour in water and chicken broth. Add cumin, chili powder, salt, black pepper, and bay leaf. Stir in the frozen corn and chopped cilantro.
3. Step 3: Cover the slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. Step 4: About 15 minutes before serving, preheat your oven to 400°F (200°C). Brush both sides of the corn tortillas with vegetable oil.
5. Step 5: Cut the tortillas into strips and spread them out on a baking sheet.
6. Step 6: Bake the tortilla strips in the oven for 10 to 15 minutes until crisp and golden brown.
7. Step 7: Remove the bay leaf from the soup. Serve the soup hot, garnished with the crispy tortilla strips and additional cilantro if desired.

Tips & Variations

• For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the soup before cooking.
• Use rotisserie chicken for a quicker prep time without sacrificing flavor.
• Try topping the soup with shredded Cheddar cheese, sliced avocado, or a squeeze of fresh lime juice for added freshness.
• To make tortilla strips gluten-free, use corn tortillas and ensure the oil is free from cross-contamination.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Keep the tortilla strips separate and add them just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes—about 2 cups, peeled and chopped. The soup might be a bit lighter in flavor, so consider adding a teaspoon of tomato paste to deepen the taste.

Is this soup freezer-friendly?

Yes, you can freeze the soup without the tortilla strips for up to 3 months. Defrost overnight in the refrigerator and reheat on the stove. Add fresh tortilla strips after reheating for the best texture.

Slow Cooker Chicken Tortilla Soup Recipe

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★★★★★

4.8 from 54 reviews

This Slow Cooker Chicken Tortilla Soup is a flavorful, hearty Southwestern-inspired dish loaded with tender shredded chicken, tomatoes, enchilada sauce, green chiles, corn, and a blend of spices. Easy to make by simply dumping all ingredients into a slow cooker and letting it simmer for hours, this soup is perfect for busy days. Crispy homemade tortilla strips baked in the oven add the perfect crunchy garnish, while fresh cilantro and lime juice brighten every spoonful. Healthy, satisfying, and delicious, it’s a comforting meal that feels like a warm hug in a bowl.

• Author: lina
• Prep Time: 30 mins
• Cook Time: 3 hrs
• Total Time: 3 hrs 30 mins
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro

Tortilla Strips

• 7 corn tortillas
• 2 tablespoons vegetable oil, or as needed

Instructions

1. Gather Ingredients: Assemble all the ingredients listed for the soup and tortilla strips to ensure a smooth cooking process.
2. Add Main Ingredients to Slow Cooker: Place shredded chicken, mashed tomatoes, enchilada sauce, chopped green chiles, chopped onion, and minced garlic into the slow cooker. This forms the flavorful base of the soup.
3. Add Liquids and Seasonings: Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and add the bay leaf. Stir to combine all ingredients evenly. Stir in the frozen corn and chopped cilantro to infuse the soup with sweetness and fresh herbal notes.
4. Cook the Soup: Cover the slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. This slow cooking method allows the flavors to meld beautifully and the chicken to become tender.
5. Preheat Oven and Prepare Tortillas: When the soup is nearing completion, preheat your oven to 400 degrees F (200 degrees C). Lightly brush both sides of the corn tortillas with vegetable oil to ensure they crisp up nicely.
6. Cut and Bake Tortilla Strips: Cut the oiled tortillas into strips and spread them evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 to 15 minutes, or until they are crisp and golden brown. These will serve as a crunchy garnish for the soup.
7. Serve and Garnish: Remove the bay leaf from the soup. Ladle the hot soup into bowls and sprinkle with the freshly baked tortilla strips. Garnish with additional chopped cilantro, a squeeze of fresh lime juice, and optionally shredded Cheddar cheese and sliced avocado for an extra layer of flavor.

Notes

• Use cooked shredded chicken from leftover roast or rotisserie chicken for convenience.
• If you prefer a thicker soup, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
• Adjust the chili powder and green chiles amount to control heat level to your preference.
• Fresh lime juice, avocado slices, and shredded Cheddar cheese make excellent toppings to enhance flavor.
• Tortilla strips can be made in advance and stored in an airtight container for a day or two but add them just before serving to keep them crispy.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.

Keywords: chicken tortilla soup, slow cooker soup, easy chicken soup, Southwestern soup, crockpot chicken recipes, tortilla strips, healthy chicken soup