Slow Cooker Chicken Tortilla Soup

I need to start off with a disclaimer: my mom’s recipe for taco soup is the best ever. But I have been looking for a good slow cooker version of a Tex Mex soup to make during the work week because I am in the middle of planning a wedding, working on two decorating projects and then working my normal 40 hour work week. I foresee a lot of slow cooker meals in my near future. And ladies and gentlemen, I think I have found it. ‘s Slow Cooker Chicken Tortilla Soup is a winner!

I will probably make a few substitutions like bay leaf and enchilada sauce ie. I don’t live near a bay and I don’t have any leaves at the moment(insert sarcastic tone). And I will just use Rotel instead of enchilada sauce.

Photo by

Recipe by


  • 1 pound shredded, cooked chicken
  • 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 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn, or fresh if in season
  • Crumbled tortilla chips
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. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
To serve, sprinkle tortilla chips over soup…I like to have a bowl of these on the table so everyone can sprinkle their own!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s