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I always find myself cooking tons of soups and stews in my slow cooker this time of year. It’s so easy to dump a bunch of (carefully selected) ingredients into my slow cooker, set it, and then forget about it while I go on with my day.
The result is always a super hearty, yummy, and belly-warming meal!
Soups and stews are also such a great way to extend the grocery dollar. I know I’ve gotten lots of messages to share more of my favorite slow cooker meals as we head into the colder months, so today I thought I’d share one of my favorites that hasn’t made it on HEA yet:
My Slow Cooker Chicken Tortilla Soup!
This recipe serves 4-6 people and is totally kid-friendly. You can double the recipe easily and make extra to freeze for those extra stressful or busy weeks.
I’m also including a recipe for the crispy tortilla strips that are so easy to make and super delicious. My kids love these with guacamole too!
I hope you enjoy this Chicken Tortilla Soup as much as I do!
Slow Cooker Chicken Tortilla Soup
Equipment
- Slow Cooker
Ingredients
For the soup...
- 1 lb chicken breast, skinless & boneless
- 15 oz can of corn
- 6 cloves garlic, diced
- 1 large onion
- 15 oz can of crushed tomatoes, I sometimes use the "roasted tomatoes" style
- 2 cups chicken broth
- 11 oz can of enchilada sauce
- ½ tsp chili powder
- 1 packet taco seasoning, if not cooking for kids, I use spicy!
- 1 cup water
- shredded mexican blend cheese, for garnish, (optional)
- limes, for garnish, (optional)
- tortilla strips, for garnish, (see below recipe)
For the tortilla strips...
Instructions
For the soup...
- Put chicken breasts in the bottom of your slow cooker.
- Top with the remaining nine ingredients, and stir the liquids well to incorporate. Try not to disturb the chicken breasts at the bottom.
- Cook on low for 8 hours. Halfway through cooking, stir well.
- When the soup is done, remove the chicken breasts and shred in a bowl using two forks.
- Return the chicken to the slow cooker, and cook for 15 more minutes to incorporate the flavors.
- Serve with tortilla strips, cheese, and a squeeze of lime!
For the tortilla strips...
- Preheat the oven to 280º F and spray a large cookie sheet with nonstick spray.
- Layer all 4 tortillas on top of one another, and cut the whole stack in to long ½ inch strips.
- Lay on the cookie sheet without the strips overlapping and toast the in the oven for 6-10 mins each side, or until they turn golden brown on the edges. Watch them well so that they don't burn!
- Remove from the oven, sprinkle over your soup, and enjoy!
Nutrition
in this picture
Photographs by Julia Dags | Happily Eva After, Inc. © 2020 All Rights Reserved
I’ve been looking for a good chicken tortilla soup recipe! Excited to try!
Hope you love!
Sounds yummy as I put the ingredients into the Instant Pot. What do you do with the onion – slice, dice, quarter?
I actually like the onion a bit bigger so I do a rough chop, a bit bigger than a dice.
Holy sh** this recipe is aaaaaaaaamazing!! Flavor explosion in my mouth! I added a few ingredients… black beans and I garnished with cilantro and avocado! My house has smelled incredible all day and my kiddos and hubby can’t stop eating it!
Thank you so much for sharing with us!!
Yay! Omg this makes me so happyyyyyy
The Print Recipe button is not working above. 🙁
It works! It will open in a new window, so make sure your browser allows for pop-ups!
I only have salsa verde on hand….think that will be an okay sub?