Slow Cooker Chicken Tortilla Soup
This slow cooker chicken tortilla soup is everything you want in a cozy dinner: hearty, flavorful, and ridiculously easy. Just dump, set, and forget, and a few hours later you’ve got a bowl of comfort ready to go. Perfect for busy weeknights, meal prep, or feeding a crowd without breaking a sweat.
Servings: 8 servings
Calories: 164kcal
Cost: $12–15
Equipment
- 6-quart slow cooker
Ingredients
- 1 pound cooked chicken shredded
- 1 15 oz can whole peeled tomatoes mashed
- 1 10 oz can enchilada sauce (mild, medium, or hot depending on spice preference)
- 1 medium onion chopped
- 1 4 oz can chopped green chiles
- 2 cloves garlic minced
- 2 cups water
- 1 14.5 oz can chicken broth (low sodium if preferred)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt adjust to taste
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 10 oz package frozen corn
- Tortilla chips optional garnish
- Sour cream optional garnish
- Grated cheese optional garnish
Instructions
- Place all ingredients into a 6-quart slow cooker. Stir to combine.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours.
- Remove the bay leaf before serving.
- Ladle into bowls and top with tortilla chips, sour cream, and grated cheese if desired.
Notes
Chicken options: Use rotisserie chicken for convenience, or leftover baked/grilled chicken. You can even toss in raw chicken breasts at the start and shred them at the end of cooking.
Spice it up: Add extra chili powder, smoked paprika, or a dash of hot sauce for more kick.
Make it lighter: Skip the sour cream and cheese and use baked tortilla strips instead of chips.
Storage: Keeps in the fridge for 3–4 days or freezes beautifully up to 3–4 months.
Nutrition
Calories: 164kcal | Carbohydrates: 15g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 919mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 2mg
