This Slow Cooker Chicken Tortilla Soup is easy to make with little work! Great for a healthy dinner.
Soup is one of the best meals to make in the slow cooker! Whether it be classic chicken noodle, ham and beans or this wonderful tortilla soup.
How to make Slow Cooker Chicken Tortilla Soup:
- The Broth: A mixture of chicken broth, cream of chicken soup and red enchilada sauce
- Chicken: Boneless skinless chicken breasts, though thighs work great in this recipe too!
- Veggies: Onion and jalapenos are added at the beginning of the cooking time, then finely minced cilantro tops this soup off at the end.
How long do I cook?
- Cook on low for 8 -10 hours.
- Or high for 4 hours.
How to make tortilla strips for topping this soup (without frying!)
- Cut up corn tortillas into strips and lay them on a baking sheet.
- Preheat oven to 450 degrees.
- Spray the tortilla strips with non-stick cooking spray and sprinkle with salt.
- Bake for 10 minutes or until crispy.
Can I add corn to this soup?
Yes, add 1 can of drained corn (or Mexicorn) to this soup at the beginning of the cooking time.
How can I make this extra spicy?
Add 1-2 jalapenos with the seeds. This soup is excellent when it is extra spicy.
More soup recipes to try:
- Slow Cooker Broccoli Cheese Soup
- Slow Cooker Beer Cheese Soup
- Slow Cooker Creamy Tortellini Soup
- Slow Cooker Taco Soup
- Slow Cooker Easy Clam Chowder
- Slow Cooker Ham Hocks and Dumplings
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Slow Cooker Chicken Tortilla Soup
Easy chicken tortilla soup in the crockpot! One of the best meals to come home to.
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Servings: 6
Calories: 174kcal
Equipment Needed:
Ingredients:
- 1 lb. chicken breasts
- 32 oz. chicken broth
- 14 oz. can red enchilada sauce
- 10.5 oz. cream of chicken soup (can use fat free)
- 1 can of water from soup can above
- 1 Tbsp. chopped jalapeños without seeds (use more if you like it spicy!)
- 1 white onion diced
- 1/4 cup chopped cilantro add at the end
Tortilla strips for topping the soup:
- corn tortillas about 2 tortillas per serving
- about 4 pumps non-stick cooking spray
- salt to taste
Instructions:
- Put chicken broth, enchilada sauce, soup, and water into slow cooker.
- Whisk until smooth.
- Add onion, jalapeño, and chicken breasts.
- Cook on low for 8 to 10 hours or high for 4 hours.
- Shred the chicken in the slow cooker.
- Add the cilantro and stir.
To make the tortilla strips:
- Preheat oven to 450°.
- Cut the corn tortillas into strips. Spray a baking tray with non-stick cooking spray.
- Spread the tortilla strips on the baking tray, spray the tortilla strips with a little more non-stick spray.
- Sprinkle the tortilla strips with salt. Bake for about 10 minutes, until brown and crispy.
Recipe Notes:
Tortillas are not included in calorie count.
Nutrition Information:
Calories: 174kcal | Carbohydrates: 12g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 1572mg | Potassium: 459mg | Fiber: 2g | Sugar: 6g | Vitamin A: 628IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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OMG! You have got to be kidding! 2073.4 mg SODIUM, 90% of the DV.
Using low-sodium chicken broth and Healthy Request soup reduces the sodium by 1000mg.
so it is 10 cans of cream of chicken soup?
It’s 1 can. I updated the recipe so it is clearer. 🙂
Thanks for stopping by our party. I appreciate it. This soup is perfect for our theme. Thank you for sharing!! 😀
You left out onion in the ingredients, yet you add them in the instructions.
Thanks Susan, I fixed it. 🙂
How do you cook the chicken?
No need to pre-cook the chicken, just make sure the chicken it thawed.
I’ve been craving this soup all week! It looks so inviting and delicious! I’m inspired! I have no excuse not to make it now.