My Sweet Marie

Slow Cooker Chicken Tortilla Soup

Posted on: October 24, 2011

Feeling a little south of border today? whip up this soup for your friends and/or family! It’s always a hit in our home!


  •                    1/2  shredded, cooked chicken(market deli chicken works well)
  •                     1 (15 ounce) can whole peeled tomatoes, mashed
  •                     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 liter tetra chicken broth or 4 cups homemade
  •                     1 teaspoon cumin
  •                     1 teaspoon chili powder
  •                     1 teaspoon salt
  •                     1/4 teaspoon black pepper
  •                     1 bay leaf
  •                     1 cup frozen corn
  •                     1 tablespoon chopped cilantro
  •                     7 corn tortillas
  •                     vegetable oil


  1.  Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

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