Chicken Tortilla Soup

READY IN: 8hrs 20mins
Recipe by Dannielle


Top Review by Ms. Mother Earth

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!!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a