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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.
Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
10
minutes
mins
Total Time
8
hours
hrs
20
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
174
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
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
US Customary
-
Metric
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.
Notes
Tortillas are not included in calorie count.
Nutrition
Calories:
174
kcal
|
Carbohydrates:
12
g
|
Protein:
19
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
52
mg
|
Sodium:
1572
mg
|
Potassium:
459
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
628
IU
|
Vitamin C:
17
mg
|
Calcium:
24
mg
|
Iron:
2
mg