Crockpot Recipes

Chicken Tortilla Soup

Chicken Tortilla Soup

Easily one of my favorites!!  A fabulous “dump” recipe, as my grandmother would call it – ‘dump’ in all the ingredients and let it cook!

Chicken Tortilla Soup

Prep Time: 10 minutes

Cook Time: 8 hours

8 hours, 10 minutes

Yield: 10

This recipe changes time to time. Often I won't use enchilada sauce or chiles (just because I don't have any) so I'll add some salsa instead. I've often added tomato juice or eight vegetable juice. If you don't have southwest seasoning mix, simply add more cumin, chili powder, garlic, and cilantro.

Many times I'll cook this in two steps. I'll cook the chicken in the crockpot with one cup of salsa on high for 4 hours (until chicken is no longer pink). Then I'll shred or cut into cubes and continue with recipe.


  • 1 1/2 pounds cooked chicken, either shredded or cut into cubes
  • 1 14.5 oz can diced tomatoes, drained
  • 1 10 oz can enchilada sauce
  • 2 medium onions, chopped
  • 1 4 oz can green chiles
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 14.5 oz can chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • 1 large bay leaf
  • 1 tbsp cilantro
  • 1 1/2 tsp southwest seasoning mix
  • 1 10 oz package frozen corn


Mix all ingredients in crockpot. Cover and cook on low 8 hours or high 4 hours. If desired, serve with sour cream and baked tortilla strips.
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