Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs


Ingredients Nutrition


  1. In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
  2. Add water, broth, cumin, chili powder, salt, pepper and bay leaf.
  3. Stir in corn.
  4. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
  5. Preheat oven to 400 degrees.
  6. Lightly brush both sides of tortillas with oil.
  7. Cut tortillas into 2 1/2-by- 1/2-inch strips.
  8. Place on a baking sheet.
  9. Bake, turning occasionally, until crisp, 5 to 10 minutes.
  10. Sprinkle tortilla strips, cilantro and Parmesan over soup.
Most Helpful

Good basic Chicken Tortilla Soup that I've been making for years. I use chicken stock rather then broth for more flavor. I also add a 7 oz can of Salsa Verda, and use green enchilada sauce rather then red. I made it yesterday and it was the first time that I used broken tortilla chips rather then going through the hassle with the corn tortillas~~worked great! I did also add black beans for the first time, super!!

Ms. Mother Earth May 10, 2011

It's a tasty soup. I did add black beans and topped with crushed tortilla chip and cheese. I can say I am still on the hunt for a really good chicken tortilla soup. This to me was more tomato soup with a little bit of Mexican influence.

georgeweezie_8318418 December 21, 2010

Delicious soup!! I only made two changes. I didn't have any enchilada sauce so I added 1 tablespoon of Lawry's Enchilada Sauce mix powder. Also, I like my corn tortillias torn up into bits and put into the soup. The taste of the broth was spot-on for a great chicken tortilla soup. Healthy and satisfying. I will definitely make this again and again.

Pam-I-Am March 16, 2010