Go Back
Recipe: crockpot chicken tortilla soup
Print Pin

Crockpot Chicken Tortilla Soup

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 people
Author Bonnie Hershey

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 15 oz can whole peeled tomatoes (We use a super flavorful brand, such as San Marzano or Pomi.)
  • 1 8-10 oz can enchilada sauce (Note: Don't skimp on this sauce. The sauce you pick for this can greatly affect the flavor of the soup. Try to find a brand of sauce that has either more natural ingredients or might be more "gourmet".)
  • 1 medium onion chopped small
  • 1 4 oz can chopped green chills
  • 1 10 oz package frozen corn
  • 2 cloves garlic minced
  • 2 cups water
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 TBL chopped fresh cilantro

Instructions

  • Combine all ingredients in slow cooker/crockpot.
  • Cover and cook on Low for 6-8 hours or High for 3-4 hours. (The chicken should fall apart easily when it's done.)
  • Break up the chicken and stir well before serving.
  • Serve with tortilla chips and shredded Mexican cheese!