Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

4.6 of 5 (87)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 93.4
  • Total Fat: 1.9 g
  • Cholesterol: 18.6 mg
  • Sodium: 841.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 8.3 g

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

This is an adaptation of my favorite slow cooker 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 slow cooker 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.

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Member Ratings For This Recipe


  • Incredible!
    6 of 6 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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  • Very Good
    6 of 6 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!
    5 of 5 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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  • 5 of 23 people found this review helpful
    how can this be a tortilla soup w/o tortillas? - 6/16/11

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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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