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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/slow-cooker-chicken-tortilla-soup-recipe/