Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

4.6 of 5 (225)
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

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

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 avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.

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Member Ratings For This Recipe


  • Incredible!
    56 of 57 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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  • Incredible!
    27 of 27 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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  • 24 of 26 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
    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!
    13 of 13 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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