4.6 of 5 (179)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 2.5 g
  • Cholesterol: 35.0 mg
  • Sodium: 311.2 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 17.4 g

View full nutritional breakdown of Crockpot Chicken Tortilla Soup calories by ingredient
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Crockpot Chicken Tortilla Soup

Submitted by: DIXIED88
Crockpot Chicken Tortilla Soup

Introduction

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. 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.
Number of Servings: 8

Ingredients

    1 pound frozen chicken (shred near end of cooking time)
    1 (15 ounce) can whole peeled tomatoes, mashed
    1 (10 ounce) can enchilada sauce
    1 medium onion, chopped
    1 (4 ounce) can chopped green chile peppers
    2 cloves garlic, minced
    3(14.5 ounce) cans chicken broth
    1 teaspoon cumin
    1/4 teaspoon black pepper
    1 (10 ounce) package frozen corn
    1 can black beans, rinsed

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Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes. (Note: garnishes not included in nutrition information) Makes 8 servings.







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Member Ratings For This Recipe


  • Incredible!
    30 of 31 people found this review helpful
    I made this before I left for work this morning. Came home to a wonderful smelling house. A couple adjustments. 1)Taco seasoning and tomato paste instead of enchilada sauce and cumin. 2) Dice tomatoes instead of mashing whole. I topped my bowl with a few dollops fat free Greek yogurt. - 5/20/11

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  • 16 of 16 people found this review helpful
    add cilantro and hot garlic sauce. 2 cups is a serving - 2/2/12

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  • Incredible!
    16 of 16 people found this review helpful
    Just wanted to add that day 3 after making this soup, I still have some leftover (because I am trying really hard not to eat it all at once) and it is all I can think about. I want to make it every day. - 10/18/10

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  • Incredible!
    9 of 9 people found this review helpful
    This is one of our new favorites! Trying out new recipes and my husband and I both LOVE this one. I have even passed it along to our friends. I used low sodium chicken broth and 7oz can of green chilis--that is all I did differently. GREAT!!! - 1/5/10

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  • Incredible!
    8 of 8 people found this review helpful
    I made a couple of small changes. Instead of canned enchilada sauce, I used tomato sauce with taco seasoning. Also threw about half a cup of cornmeal that thickened up the soup a lot and instead of tomatoes, put in small jar of salsa. Topped with cheese, light sour cream and oven toasted tortilla. - 10/14/12

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  • 6 of 6 people found this review helpful
    I loved the flavor of the soup, but hated the little fat bubbles floating at the top. I re-made the recipe, but diced and cooked the chicken first. - 1/23/13

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  • Incredible!
    6 of 6 people found this review helpful
    I didn't have chicken available, so I used half a pound of lean ground beef. Cooked in a skillet first, then just added it to the mixture. That was the only substitution I made, and this recipe is AWESOME. I will be making again!! Thank you so much! - 12/8/11

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  • Incredible!
    6 of 6 people found this review helpful
    I used salsa for seasoning, and low-sodium broth and tomatoes. Really delicious and I was happy to find a simple recipe that fits in w/a healthy low carb/high protein style of nutrition. I garnished it w/greek yogurt. Highly recommended - 5/24/11

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  • Good
    4 of 4 people found this review helpful
    Pretty good, I added some taco mix because it just tasted like it was missing something. Also had to add a lot more salt. It's a very versatile recipe so everyone can make it the way they like it. - 8/13/12

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  • Incredible!
    4 of 4 people found this review helpful
    This one is a keeper! I am pretty wimpy when it comes to spicy food, so I kept out the chiles and this soup is still very tasty! My husband adds chile powder to spice his soup. Very easy to make! I use the Tyson roasted chicken chunks to make this even easier. - 1/9/11

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  • Very Good
    3 of 3 people found this review helpful
    Very yummy. I halved all the ingredients since I'm the only one eating it. After tasting, I added half a packet of taco seasoning to up the flavor and spice. Also I cooked this on a low simmer on the stove for about 5 hours since I don't have a slow cooker. - 11/10/09

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  • 3 of 3 people found this review helpful
    I THOUGHT THIS RECIPE WAS JUST WONDERFUL AND FUL OF FLAVOR!! A MUST TRY!! - 10/12/09

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  • Incredible!
    2 of 2 people found this review helpful
    This has a nice amount of spice to it. Loved the flavor. I used diced tomatoes rather than crushed. Yummy! A new favorite. - 1/20/13

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  • 2 of 2 people found this review helpful
    This was delicious! I ate mine plain but told my husband and son that they could add sour cream, cheese or doritos to it but they said it was so good they didn't need anything extra. Serving size is about 1 1/2 cups and very filling. - 11/7/12

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  • Incredible!
    2 of 2 people found this review helpful
    This was soooo good! It made so much that I gave about 1/2 the soup to my mothers...they LOVED it. It made so much, even after giving away half of it, that I had leftovers for a week. Good thing it was so good. Will definitely make this again. - 9/13/12

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  • Very Good
    1 of 1 people found this review helpful
    This recipe could be better with bone in chicken to better flavor. Then use a jalepeno for spicy and leave out the enchilada sauce. I used dark meet and shredded the chicken at end of cooking, removing bones. - 5/16/13

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  • Incredible!
    1 of 2 people found this review helpful
    I tweaked the recipe a bit: used canned corn, cooked & seasoned black beans in a pouch (old el paso), stewed tomatoes, and added 1/2 packet of taco seasoning. It was tender and had great flavor! Hit with whole fam! - 4/29/13

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful recipe! I didn't change it much, added another can of tomatoes and sprinkled taco seasoning on top. Smelled so good, tasted even better. Kids liked it too. Served with shredded cheese and sour cream. I know what I'm having for lunch tomorrow! - 10/18/12

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  • Very Good
    1 of 1 people found this review helpful
    Made this today as-is but without the extra salt and pepper. I did add a little potato flakes at the end to thicken it up just a little. Delish! - 9/10/12

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  • Totally awesome! Very, very tasty and filling too. Placed 1 torn, corn tortilla in my bowl and ladled 2 cups soup on top! Added no toppings as planned. It needed need any! Yum, yum! - 7/17/14

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  • I added a packet of Taco Bell Fajita Mix and it really helped zing it up. As written this is a pretty mild mexican dish, but taste it before you alter it. - 3/22/14

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  • As is, the recipe is only 3 stars. I had to add 2 Tbsp cornstarch to thicken it near the end, as it was far too watery. It was bland even after I added chicken fajita seasoning. We topped it with diced avocado, crushed tortilla chips, queso fresco, and fresh squeezed lime, which made the meal! - 1/22/14

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  • One of the best crock pot recipes I have made in a long time. Tons of flavor. Will definitely make this again. - 11/12/13

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  • Yummy! - 11/4/13

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  • I forgot to get a can of tomatoes so i used half a jar of mild salsa instead. And i am not a big fan of onions so i only used about 3/4 of a medium onion and that was still enough. This was SOOOO tasty! - 11/3/13

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