Slow Cooker Chicken Tortilla Soup

IMG_4943Once a month, I have decided to make our Thursday Night Group a big pot of soup! Little do they know all the soups I have made have been pretty darn healthy. Last month I made a butternut squash soup and it was a big hit! This month I decided to give Chicken Tortilla Soup a try, but make it a little bit healthier 🙂


Slow Cooker Chicken Tortilla Soup


  • 1-2 lb Shredded cooked chicken (cooked my chicken the night before in the crock pot for 4 hours on high and took out and shredded)
  • 1 (15oz) can diced tomatoes
  • 1 medium onion (chopped)
  • 1 (10oz) can enchilada sauce
  • 1 (4oz) can chopped green chili peppers
  • 2 garlic cloves (minced)
  • 1 cup of chopped celery (optional)
  • 1  (14 1/2 oz) can chicken broth
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper

  • 1. Place chicken, tomatoes, enchilada sauce, onions, green chilies, and garlic into a slow cooker.
  • 2. Pour chicken broth and water.
  • 3. Season with cumin, chili powder, salt, pepper, and bay leaf.
  • 4. Stir in corn and cilantro.
  • 5. Cover and cook on Low setting for 6 to 8 hours or High setting for 3 to 4 hours.
  • 6. Garnish with fresh tortilla strips or tortilla chips.




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