Slow Cooker Tortilla Soup

Slow Cooker Tortilla Soup

1 lb shredded, cooked chicken

1 15 oz can whole peeled tomatoes, mashed

1 10 oz can enchilada sauce

1 med. Onion, chopped

1 4 oz can chopped green chile peppers

2 cloves garlic, minced

2 c. water

1 14.5 oz can chicken broth

1 t. cumin

1 t. chili powder

1 t. salt

¼ t. black pepper

1 bay leave

1 10 oz package frozen corn

1 T. chopped cilantro

7 corn tortillas (or tortilla chips to top)

Vegetable tortillas (not needed if using chips)



  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C). (last accessed February 1, 2015)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s