Slow Cooker Chicken Tortilla Soup
Prep time: 
Cook time: 
Total time: 
Yield: 6-8 servings
  • 1 lb. raw chicken breasts or thighs
  • 1 (15 ounce) can fire roasted tomatoes
  • 1 (10 ounce) can enchilada sauce*
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 (10 ounce) package frozen corn
  • 1 (15 ounce) can of black beans, rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • lime wedges, cheese, sour cream & avocado to garnish
For the Tortilla Strips**
  • 7 flour tortillas
  • vegetable oil for brushing
  1. Add the chicken, tomatoes, enchilada sauce, onion,chiles, garlic, water, broth, corn, beans & spices to the slow cooker, stirring a bit to combine.
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. After cooking, use two forks to shred the chicken. (I like to pull each out onto a cutting board to shred and then add back to the pot.) Add salt & pepper to taste.
  4. Serve with lime juice, shredded cheese, sour cream and avocado if desired.
For the Tortilla Strips:
  1. Brush one side of the tortillas with the oil and stack 4 at a time. Cut into ½ inch strips and lay in a single layer on a cookie sheet- sprinkling with salt.
  2. Bake at 400F for 10-15 minutes or until crispy.
Recipe adapted from All Recipes

*I would have been happy using store bought sauce, but evidently couldn't find it anywhere so made mine using this super easy recipe.

**I homemade my tortilla strips but in a pinch some crushed chips would work well too!
Recipe by The Baker Chick at