Slow Cooker Chicken Tortilla Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
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
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 avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 169.1
  • Total Fat: 2.5 g
  • Cholesterol: 35.1 mg
  • Sodium: 310.8 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 17.4 g

Member Reviews
    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
  • KC31WA
    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
    add cilantro and hot garlic sauce. 2 cups is a serving - 2/2/12
    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
  • DANCEMOM1970
    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
  • KWRIG7
    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
    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
    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
    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
  • CEMCC23
    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
    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
    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
    I live in Mexico and have had some pretty delicious Tortilla Soups...but this SIMPLE recipe gets an easy six stars for YUM! - 3/28/15
    Huge hit! We all loved this and are thinking this will be our Taco-Tuesday replacement. I skipped the cumin (not a fan) and used frozen Hatch chile. I think next time we will skip the corn and add pinto beans since corn really has no nutritional value. Plenty left over for lunches too! - 1/27/15
    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
    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
    I didn't measure out the chicken just put in 3 frozen chicken breasts. Did not use the whole tomatoes, just used can of diced, used the entire large can of enchilada sauce,1 32 oz box of chicken broth. added 1/2 packet taco seasoning. Awesome! Definite do over! - 3/23/15
    Super yummy! Great for throwing in before church! - 2/16/15
    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
    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
    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
    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
    Sounds great - 10/5/18
  • NANAW12001
    Replaced tomatoes with roi-tel and black beans with pintos. Itís a keeper. - 10/3/18