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Slow Cooker Chicken Tortilla Soup Recipe

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4.3 from 1 review

This Slow Cooker Chicken Tortilla Soup is a flavorful, hearty, and healthy dish that combines tender shredded chicken, tomatoes, enchilada sauce, and spices slow-cooked to perfection. Topped with crispy homemade tortilla strips, fresh cilantro, and optional garnishes like grated Cheddar and avocado, this soup is a comforting and delicious meal that’s easy to prepare and perfect for any occasion.

  • Total Time: 3 hrs 30 mins
  • Yield: 8 servings

Ingredients

Main Soup 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

Optional Garnishes (not listed in ingredients but recommended)

  • Grated Cheddar cheese
  • Avocado slices
  • Fresh lime juice

Instructions

  1. Gather Ingredients: Collect all the ingredients listed to have them ready for easy preparation.
  2. Combine Ingredients in Slow Cooker: Place the shredded chicken, mashed whole peeled tomatoes, enchilada sauce, chopped green chiles, chopped onion, and minced garlic into your slow cooker.
  3. Add Liquids and Seasonings: Pour in the water and chicken broth. Season with cumin, chili powder, salt, black pepper, and add the bay leaf. Stir in the frozen corn and chopped cilantro. Cover the slow cooker.
  4. Cook the Soup: Cook on Low for 6 to 8 hours or on High for 3 to 4 hours until the flavors are well combined and the soup is thoroughly heated.
  5. Prepare Tortilla Strips: Toward the end of the cooking time, preheat the oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with vegetable oil.
  6. Cut and Bake Tortilla Strips: Cut the oiled tortillas into strips and spread them evenly on a baking sheet. Bake in the preheated oven for 10 to 15 minutes or until they are crisp and golden brown.
  7. Serve the Soup: Remove the bay leaf from the soup. Ladle the soup into bowls and sprinkle the crispy tortilla strips on top. Optionally garnish with grated Cheddar cheese, avocado slices, and a splash of fresh lime juice to brighten the flavors.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for convenience.
  • If you prefer a spicier soup, add extra chopped green chilies or a pinch of cayenne pepper.
  • The tortilla strips can be made ahead and stored in an airtight container to maintain crispiness.
  • Adjust salt and spice levels according to your taste preference.
  • This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: admin
  • Prep Time: 30 mins
  • Cook Time: 3 hrs
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten Free

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