Slow cooker tortilla chicken soup

    8 hours 30 min

    This tortilla chicken soup tastes delicious. And it's healthy too! Don't let the long list of ingredients fool you. All you do is chuck everything into the slow cooker and walk away. Garnish with grated Cheddar, avocado and a splash of fresh lime juice.

    4620 people made this

    Serves: 8 

    • 450g shredded, cooked chicken
    • 1 (400g) tin whole tomatoes, mashed
    • 1 (352g) jar enchilada sauce
    • 1 medium onion, chopped
    • 100g sliced jalapeno peppers in jar, drained and chopped
    • 2 cloves garlic, minced
    • 475ml water
    • 400ml chicken stock
    • 1 teaspoon cumin
    • 1 teaspoon chilli powder
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 bay leaf
    • 280g frozen sweetcorn
    • 1 tablespoon chopped coriander
    • 7 corn tortillas
    • vegetable oil

    Prep:30min  ›  Cook:8hr  ›  Ready in:8hr30min 

    1. Place chicken, tomatoes, enchilada sauce, onion, chillies and garlic into a slow cooker. Pour in water and chicken stock, and season with cumin, chilli powder, salt, pepper and bay leaf. Stir in sweetcorn and coriander. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
    2. Preheat oven to 200 C / Gas 6.
    3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking tray.
    4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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    Reviews & ratings
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    Reviews in English (3881)


    We live in Mexico and this is AS CLOSE TO AUTHENTIC as possible. I love "cheater" recipes like this. Open a few cans, dump it in, and wa-la! In Mexico we buy the right variety of peppers, cook them down, throw them in the blender, etc to make meals like this. This saves all that hassle for a genuine taste. My entire family says it's as good as the tortilla soups served here in local restaurants. That's the highest compliment a recipe can be given! Don't bother cooking the chicken ahead of time. Throw it in with the rest in the beginning and shred it 2-3 hours later. Hint: serve with lime juice, a tsp of sour cream, chopped avocados, or pork rind along with the cheese to really eat it like a Mexican. BTW, I bought bagged tortilla chips and worked fine.  -  31 Jan 2007  (Review from Allrecipes US | Canada)


    This was a hit! Super easy and very tasty. I threw in a couple of frozen chicken breasts rather than cooking them first and saved myself a step. (I shredded them towards the end.) I also used bagged tortilla chips instead of making my own. I'm all about "easy". :0)  -  20 May 2006  (Review from Allrecipes US | Canada)


    This recipe would be a little more authentic if you skip the canned enchilada sauce and instead made your own. VERY EASY. Take 3-4 large dried ancho chiles (cut off the stems and remove the seeds) and boil them with a cup or so of water, garlic and onion. After a half hour, whir it all together in your blender with a small can of tomato puree. Add some cumin if you like. Salt to taste. I live in Mexico, and believe me, there is NO such thing as canned enchilada sauce here. Also - the shredded or sliced chicken is usually added as a garnish here, not cooked in the soup.  -  25 Nov 2006  (Review from Allrecipes US | Canada)