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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.2
  • Total Fat: 1.6 g
  • Cholesterol: 16.4 mg
  • Sodium: 750.7 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.4 g

View full nutritional breakdown of Slow Cooker Chicken Tortilla Soup calories by ingredient
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Slow Cooker Chicken Tortilla Soup

Submitted by: OUKATIE
Slow Cooker Chicken Tortilla Soup

Introduction

This is an adaptation of my favorite chicken tortilla soup recipe. If you have the calories to spare, make some tortilla chips in the oven to eat with the soup and top with a bit of sour cream, cheese, avocado and anything else you like! It is very flavorful on it's own, though. Be sure to use high-quality enchilada sauce, as some brands can be greasy. I like to add other veggies in sometimes, such as carrots and squash. This is an adaptation of my favorite chicken tortilla soup recipe. If you have the calories to spare, make some tortilla chips in the oven to eat with the soup and top with a bit of sour cream, cheese, avocado and anything else you like! It is very flavorful on it's own, though. Be sure to use high-quality enchilada sauce, as some brands can be greasy. I like to add other veggies in sometimes, such as carrots and squash.
Number of Servings: 8

Ingredients

    3 raw boneless, skinless chicken breasts
    1 (15 ounce) can diced tomatoes
    1 (10 ounce) can enchilada sauce
    1 medium onion, chopped
    1 (4 ounce) can chopped green chile peppers
    3 cloves garlic, minced
    2 cups water
    1 (14.5 ounce) can 99% fat-free chicken broth
    1 TBSP cumin
    1 TBSP chili powder
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 bay leaf
    1 (10 ounce) package frozen corn
    1 tablespoon chopped cilantro

Directions

Combine all ingredients in a large slow cooker. Stir to combine. Cook on high 4-6 hours or low 6-8 hours.

Remove chicken from soup and shred. Return chicken to soup, stir, and serve.

We like things spicy and flavorful, so I also add in a dash or two of cayenne.

Number of Servings: 8

Recipe submitted by SparkPeople user OUKATIE.






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    SO GOOD! And a crowd pleaser, even people not watching their waist line LOVE this! I like to add a can of pinto beans, just to add some more bite and nutrition. - 2/19/12

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  • 5 of 21 people found this review helpful
    how can this be a tortilla soup w/o tortillas? - 6/16/11

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  • Very Good
    3 of 3 people found this review helpful
    Fantastic recipe! Will definitely be making it again soon! I took out the water and added extra chicken broth, 1 can of black beans, 1c chopped green pepper, 2 stalks of chopped celery, and 2tsp of Tony Cachere's Creole seasoning. Garnished with crushed tortilla chips and low-fat sour cream. Yummm! - 1/13/11

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  • Incredible!
    3 of 5 people found this review helpful
    Super Yummy! I too tweaked just a tad....El Pato in lieu of the enchilada sauce,black beans,celery,carrots and nixed the chili and bay. Served it with tortilla strips, ff sour cream and cheese... but just a tad as this is awesome on it's own!! My family will enjoy this one regularly!! - 1/25/10

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  • Incredible!
    2 of 2 people found this review helpful
    Entire family loves this! But...nutrition info is wrong! Everything but chicken is correct. This calls for three boneless, skinless breasts, but in the recipe breakdown, it says 8oz! I added 3 SMALL bnlss, sknlss, hand trimmed breasts at 36.5 oz. This changes the total calorie count to 180.6 for 1/8 - 5/6/13

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! Didn't change a thing and it turned out wonderful. Can't wait to make it again...I've never been a soup maker, and am just thrilled! thank you! - 3/4/13

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  • Very Good
    1 of 1 people found this review helpful
    Very simple and tasty. I used diced tomatoes with onions and garlic then cut back how much garlic i added. I also didn't have broth so i used stock instead. This one is a keeper and there is a lot of leftovers. - 2/25/13

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  • Incredible!
    1 of 1 people found this review helpful
    Really good. Made it on the stove came out fine.Just sauteed the onion until soft and translucent added garlic dumped everything else in, and made it come to a boil then put on simmer for 1 hour so everything can meld together. And i added cayenne pepper instead of black. - 8/11/12

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  • Incredible!
    1 of 1 people found this review helpful
    My husband and I love this recipe. I make it all the time. I have adjusted it tho, I only use 2 chicken breasts. I serve with tortilla strips and shredded cheddar cheese... but that is not included in the nutrition. - 6/26/12

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  • Bad
    1 of 10 people found this review helpful
    Where is the Tortillas? This is not tortilla soup. - 4/12/12

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  • Very Good
    1 of 1 people found this review helpful
    Delicious! I don't have access to some of my kitchen right now, so made a few substitutions--all chicken broth, taco seasoning packet instead of the different spices (plus extra garlic/crushed red pepper), and 2 cans of tomatoes w/green chiles. Garnished w/crumbled salsa flavored rice chips. Yum! - 1/26/12

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  • I love tortilla soup and this was the best. So easy and ready when I got home from work. Sour cream added the punch. Will make again - 7/13/14

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  • This is excellent! Added a small diced zucchini (unpeeled) and when it was done cooking a can of black beans. - 11/1/13

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  • This was just the right amount of spicy for me. Next time I make this (because I will make it again!), I'm going to add some black beans for protein. - 10/14/13

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  • I made this today and we really enjoyed it! It is a flavorful base to add your own touches to. I used chicken stock to give it a rich flavor, but used less chicken. I added more veggies, too. The spices and ingredients were spot on and I will definitely make it again. - 9/22/13

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  • This recipe is extremely close to the recipe that I've used for years living in the Southwest. I cook my chicken before hand usually on the grill. I also add baked corn tortillas or even tortilla chips during the last 1/2 hour of cooking time.
    - 6/3/13

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  • Incredible!
    0 of 1 people found this review helpful
    For everyone who didn't read the recipe and said this isn't tortilla soup because there are no tortillas. Go back and read the Introduction again please...Ok, thank you...moving on....it is a great recipe! - 2/17/13

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  • I added a can of pinto beans and halved the amount of corn. It is so yummy!! - 2/9/13

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  • I wasn't sure how this would turn out, but I'm a believer now! ;) My changes: did not add the extra salt..totally not needed and I think it would be too salty. Added a can of black and kidney beans--great addition! My husband typically doesn't like soup or spicy, but he loved this. Will make again! - 1/6/13

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  • OMG! This is fantastic! I used a rotisserie chicken and shredded it and added it to the pot. I omitted the salt, only used a half of can of Enchilada sauce and added an extra can of diced tomatoes instead! I also added a large can of rinsed and drained white hominy to make it more authentic! YUM! - 11/18/12

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  • I've made this 2 weeks in a row! Love it :) Especially with corn tortillas! - 10/23/12

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  • Pressure cooked. Added more chichen and less chili powder and a bunch of veges too. No tortilla. Yummy! - 10/1/12

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  • Simple and Good - 9/18/12

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  • Didn't change anything and very good. So easy !!! - 4/13/12

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  • Outstanding recipe! I added leeks, low-fat salsa, Northwoods seasoning; substituted Penzeys minced onion and garlic, and roasted corn; and omitted the green chiles. Will add black beans and carrots or froz Mexican blend veggies next time. Finished with a tablespoon of fat-free sour cream. - 3/19/12

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