Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips. What a dish.

Ingredients Nutrition


  1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
  2. Pour in water and chicken broth.
  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 on High setting for 3 to 4 hours.
  6. Garnish with fresh tortilla strips or tortilla chips.
Most Helpful

I put my chicken breasts in partially frozen and shredded the chicken the last hour of cooking. Also, I had to use taco sauce instead enchilada -- not sure what the difference is, but it was good!

mommymakeit4u January 30, 2011

This soup was wonderful! I am always looking for a light soup for rainy days and this one was perfect. I also learned a trick for shredding the chicken: after boiling, use your kitchen aid mixer and paddle attachment -- put on low for around 30 seconds and it shreds perfectly. This soup is definitely a make again!

smay817 October 10, 2011

Loved it! I have made this twice, I did not have a bay leaf either times and the second time I added black beans. Turned out great both times!!

L.M January 27, 2012