Crock Pot Chicken Tortilla Soup

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Total Time
4hrs 30mins
30 mins
4 hrs

Garnished with avocado, sour cream, cheese and tortilla strips, this soup is hearty enough to eat as a meal

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  1. In a skillet, saute peppers, onions, poblanos, garlic and tortillas in olive oil for 5 minutes.
  2. In 6 quart stock pot add the skillet contents, chicken broth, canned tomatoes and chicken.
  3. Cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened. (4 hours on low, 2 hours on high in my crock pot).
  4. Add cilantro and frozen corn and cook until corn is thawed (around 15 mins). You can also add water or chicken broth if the soup is too thick.
  5. Top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices (to me the garnish makes this soup, I never make it without).