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Slow cooker tortilla chicken soup recipe

Slow cooker tortilla chicken soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken vegetable soup
  • Chicken and sweetcorn soup

This tortilla chicken soup tastes delicious. And it's healthy too! Don't let the long list of ingredients fool you. Garnish with grated Cheddar, avocado and a splash of fresh lime juice.

4619 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(5407)

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

by Betsy

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

by MexicoKaren

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

Slow Cooker Chicken Tortilla Soup

With hardly any prep work involved, this Slow Cooker Chicken Tortilla Soup will quickly become a household favorite!


  • 5 cups Low Sodium Chicken Broth
  • 2 cans (10 Oz. Size) Mild Diced Tomatoes With Green Chilies, Do Not Drain
  • 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
  • 1 cup Frozen Corn
  • 1-½ teaspoon Garlic Powder
  • 2 teaspoons Chili Powder
  • 1 teaspoon Paprika
  • Salt And Pepper, to taste
  • 1 Tablespoon Fresh Lime Juice
  • 3 Tablespoons Chopped Fresh Cilantro
  • 2 Medium Chicken Breasts


Spray a medium slow cooker with nonstick cooking spray or line with a slow cooker liner. Add chicken broth, diced tomatoes, beans, corn, garlic powder, chili powder, paprika, salt, pepper, lime juice, and cilantro to slow cooker. Stir. Add chicken breasts and cover. Cook on low for 6–7 hours or on high for 3–4 hours.

About 20 minutes before serving, remove chicken breasts from slow cooker and shred using two forks.
Return to slow cooker and heat until warmed.

Serve immediately with some shredded cheese, diced avocado, or tortilla strips, if desired. Enjoy!

Slow Cooker Chicken Tortilla Soup

You'll be coming back for seconds of this delicious Mexican-style soup!

Customer Rating: not rated

Preparation Time: 30 min Cook Time: 6 hours




In a large slow cooker (7 quart), place chicken breasts, pinto and black beans, crushed tomatoes, salsa verde, tomato paste, onion, bell pepper, jalapeno (optional), garlic, torn tortillas, cilantro, chili powder, cumin, black pepper, cayenne pepper, lime juice, olive oil and chicken broth. Gently stir to combine all ingredients.

Cover and turn slow cooker to high for six hours. At five and a half hours, use tongs or a fork to remove the chicken breasts (leave slow cooker on high). Place chicken on a cutting board and chop each breast into three pieces. Using two forks, pull and shred the chicken and place it back into the slow cooker.

Stir soup, ladle into serving bowls and serve.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

Customer Comments

&ldquoVery good! I did leave out the flour tortillas, lime juice and cayenne pepper (bcuz I didnt have any of these). Our 9 yo had 3rds - she enjoyed it so much- highly recommend!&rdquo

Recipe: Slow-Cooker Chicken Tortilla Soup

This no-fuss Mexican recipe is easy to make, flavorful and filling. Let your slow cooker do the work. Plus, it’s a great source of lean protein and fiber — and a hit with the kids!

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4 boneless, skinless chicken breasts (about 1 pound)
2 15-ounce cans salt-free diced tomatoes with basil, garlic and oregano
1 can chopped mild green chilies (drained)
1 15-ounce can no salt added black beans (drained)
1½ cups frozen corn
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
2 cups sodium-free chicken broth
Salt and pepper to taste
4 corn tortillas, sliced into ¼-inch strips
2 tablespoons chopped fresh cilantro
½ cup shredded low-fat Monterey Jack cheese (about 1 tablespoon per serving)
Lime wedges


  1. Place chicken in slow cooker. Combine tomatoes, chilies, black beans, corn, onion, garlic, cumin and chicken broth in a bowl.
  2. Pour mixture over chicken. Cover and cook on high for three hours until chicken is tender.
  3. Remove chicken from slow-cooker and shred with two forks. Return to slow-cooker. Adjust seasonings, adding more broth if necessary.
  4. Just before serving, add tortillas and cilantro to slow-cooker. Stir to blend.
  5. Serve in soup bowls, topping each serving with cheese and a squeeze of lime juice

Nutritional information

Makes 6 servings. Per 1½ cup serving:

Calories: 336
Fat: 6 g
Saturated fat: 2 g
Protein: 34 g
Carbohydrates: 35 g
Fiber: 6 g
Sugar: 5 g
Cholesterol: 55 mg
Sodium: 238 mg
Potassium: 256 mg

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

How to serve

  • This crockpot tortilla soup is delicious as a meal starter as well as a meal in itself. Serve with a green salad and tortas (Mexican sandwich) or cheese quesadillas for a hearty lunch or dinner.
  • For leftovers, allow to cool completely and store in airtight containers or resealable bags. Refrigerate for up to 3 days or freeze for up to 3 months.
  • To reheat, thaw completely and heat in a saucepan to 165 F.

Looking for more easy soup recipes? Try this pasta dish-inspired Instant Pot Lasagna Soup or this restaurant copycat, Instant Pot Zuppa Toscana.

Try Outback Chicken Tortilla Soup Recipe with Slow Cooker

You may ever taste the outback chicken tortilla soup, and want to make it on your own. Some recipes are available, so you just pick one and try it at home. The challenge is you need more ingredients to make the best chicken soup. The task takes time, especially when you must buy and gather the necessary things.

As solution, the following recipe will provide the simplest chicken tortilla soup. You just use the slow cooker that’s enough to keep all ingredients. The preferable option is the slow cooker with capacity 6 quartz. If you do not have it, the smaller size is fine. Now, let’s check the outback chicken tortilla soup recipe below.


  • 2 tbsp. vegetable oil
  • 5 tortillas, cut two ones into thin strips, tear the remaining into large pieces
  • 1 diced onion,
  • 6 minced garlic cloves,
  • 29 ounces tomatoes, minced
  • 8-10 cups chicken stock
  • 1 1/2 tbsps. cumin
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 4-5 bay leaves
  • 4-6 boneless chicken, breast uncooked
  • 1/2 cup fresh and chopped cilantro,
  • 14-15 ounces frozen corn
  • Lime juice
  • Shredded cheddar cheese

Cooking instructions:

  1. Prepare a slow cooker. The big one is better.
  2. Put onions, garlic, chicken stock, chili powder, cumin, cayenne pepper, boneless chicken, and bay leaves.
  3. Stir them and cook in low mode for up to 8 hours. As alterative, high pressure cooking is good option that takes 3 to 4 hours.
  4. Thirty minutes before chicken is ready, take out the bay leaves and shred the chicken. Use fork for this one.
  5. Add cilantro, lime juice, three tortillas, and frozen corn into the slow cooker. Cook again up to 30 minutes.
  6. Prepare skillet and vegetable oil. Cook the remaining of tortilla until they are browned and crispy.
  7. Put chicken on a bowl. Add shredded cheese and crispy tortilla as the toppings.

From instructions, you know that making thick chicken tortilla soup recipe takes long period. If you pick slow cooking, you spend at least 6 hours. High pressure seems another option since your recipe will be ready after 3 hours. You can pick the one that’s suitable with your situation. If the chicken has bone, the cooking will require additional one or two hours.

You do not need advanced cooking skill. In fact, everything is done in the slow cooker. This device has various functions, especially in making soup. You may try to adjust and combine this recipe with extra spices and ingredients. The outback chicken tortilla soup is definitely your favorite because it is easy and simple.

Slow Cooker Chicken Tortilla Soup

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After a month of back-to-back trips, it felt so amazing to finally arrive back home in Kansas City late Saturday night. Well, make that Sunday morning. Thanks to sleeping through our alarm and then getting stuck in epic traffic jams while driving through Smoky Mountain National Park (along with the rest of the world who apparently showed up that day to see the leaves changing), our 13-hour drive home turned into a 16-hour drive home. But once we finally pulled into my parking lot at 3am, it didn’t matter. It just felt soooooo wonderful to be back home!

Of course, once I arrived home, I started to feel the weight of the to-do list of the 5 million things I needed to catch up on after a month away. But I decided to stay in vacation mode for at least one more day and spend my Sunday doing all of the home-y things I had been missing. You know…took a nice steamy shower in my own bathroom, enjoyed a mug of homemade coffee, took a lovely walk to church, finally got to hug a bunch of friends I had been missing at church, came home and took a mini-siesta with Henry in the afternoon, and then met up with Barclay and my parents who were in town for a cozy dinner at a neighborhood ramen shop that just opened, and then ended the day by catching up on the latest episode of The Good Wife on the couch with my favorite hot tea.

Mmmm, there’s no place like home home.

Of course, after being out on the road without much time for cooking, I also couldn’t resist spending at least a little time in the kitchen yesterday. The fridge was looking a little empty for the busy week ahead. So I decided to put my crock pot to use an make a big batch of soup that I could freeze and have on hand. I had made a slow cooker version of my favorite Rick Bayless-inspired tortilla soup a few weeks ago that turned out well. So since I still had some pasilla peppers on hand (the rockstar ingredient of this recipe!), I decided to slow cook another batch for the week ahead.

As soon as those savory smells started filling my loft, it really felt like home. :)

I mean, let’s be real, I always feel at home when Mexican food is around.

But there’s something about a big pot of soup simmering in the kitchen for hours and hours, and filling the house with the most delicious smells, that is just the best.

And when it comes to tortilla soup recipes, this easy recipe is one I consider to be the best I’ve found.

It’s incredibly easy to make, with just about 10 minutes of prep time required (mostly just chopping veggies and tossing all of the ingredients in a crock pot). It is always incredibly popular when I serve it to a crowd, especially considering that it’s also naturally gluten-free. But more than anything, I just find it incredibly delicious.

For sure, everyone has their own opinions when it comes to what makes a perfect tortilla soup. But years ago, I learned a little tortilla soup secret from Rick Bayless that was a game-changer for me — dried pasilla chile peppers. Also known as “negro” or black chiles, these tasty little guys are absolute gold in tortilla soup. They bring the most rich, deep, earthy, delicious flavor to the soup. And since they’re naturally pretty mild, you don’t need to worry about the soup being too spicy. (Although if you love some heat, I’d recommend also adding in a jalapeno or a serrano or two, which pair well with the pasilla chiles.)

I like to just lay a pasilla pepper or two on top of the other ingredients to let it flavor the soup while it cooks, and then pull it out and discard it afterwards. But you can also remove the stem and dice it and cook it right into the soup. Or in Mexico, it’s also traditional to mince up the dried pasilla peppers and sprinkle the flakes on top of the soup when serving. Whatever sounds best to you.

Pasilla chile peppers should be available in the dried Mexican peppers sections of most grocery stores. But if you can’t find them, don’t worry. You can also sub in a dried ancho chile pepper (which will be a little more sweet) or a dried Mulato chile (which will be a little more earthy). If your grocery store doesn’t carry either of those, you can also just substitute in a few teaspoons of good-quality chile powder, but the dried chiles are by far my favorites to use in this recipe.

Then once the soup has cooked and is ready to go…

…just ladle it up…

…and either serve it as is…

…or top it with any of your favorite toppings. Just be sure to add in some sort of tortilla chips or strips to honor its namesake. )

Slow Cooker Chicken Tortilla Soup

Combine all ingredients in a slow cooker and cook on low for 4 hours or high for 2 hours. Serve with tortilla chips.

If using chicken breasts, line the slow cooker with chicken. Place all other ingredients on top of chicken and stir gently to combine. Cook on low for at least 8 hours. An hour before serving, remove chicken breasts and shred with forks. Return shredded chicken to slow cooker and let cook for the remaining hour.

Makes 12 servings. Each serving has 110 calories, 1 grams (g) fat, 8 g protein, 15 g carbohydrate, 4 g fiber and 620 milligrams sodium.

This recipe is part of the Social Eats Project. To learn more about the Social Eats campaign and see recipes like it go here.

Easy Slow Cooker Chicken Tortilla Soup or Instant Pot

Best of all, you&rsquoll have some leftovers to be able to enjoy for the next day, or two. It doesn&rsquot get any easier and more delicious than this Instant Pot or slow cooker chicken tortilla soup. All you have to do is add everything to your slow cooker and walk away. If you&rsquore cooking this recipe for chicken tortilla soup in the Instant Pot, you just have to sear the chicken, onions and garlic, then set the pressure on the cooker and then you can walk away. The advantage to the Instant Pot is that it has a saute function that will add more flavor to the soup when you sear the chicken.

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