Crock Pot Chicken Tortilla Soup

I’ve been trying to make more soups lately because it’s been annoyingly cold out lately and soups reheat so well. I went to the store and loaded up on all things fake Mexican like enchilada sauce and decided to give this soup a go! It turned out great so I hope you enjoy!

Crock Pot Chicken Tortilla Soup
Crock Pot Chicken Tortilla Soup
Awesome soup recipe with a kick! Crush some tortilla chips, sprinkle some cheese on top and enjoy this delicious soup.

Cook Time: 6 hours, 0 minutes

Yield: 6

  • 1.5 pounds of chicken breast
  • 1 can (15 oz) diced tomatoes
  • 1 (10 oz) can enchilada sauce
  • 1 medium onion, chopped
  • 1 can (4 oz) green chiles
  • 2 cloves garlic, chopped
  • 1 can corn
  • 2 cans (14.5 oz each) chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon of paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • Tortilla chips (topping)
  • Shredded cheddar cheese (topping)
Put everything in Crock Pot except the tortilla chips and cheddar cheese. Mix it up. Set slow cooker on low and cook for 6-8 hours or on high for 4 hours. When fully cook, pull the chicken out and shred it. Confession: I did a terrible job of this and left chunks in. Everyone survived. Put chicken back in soup. Add tortilla chips and cheese on top and enjoy!


This rocks!  I ended up eating larger chunks of chicken than I wanted because I was lazy at pulling it apart, so I advise you to do that better. This saves well and I ate it for dinner for most of the week! I wasn’t even sick of it by the end.

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