Slow-Cooker Chicken Tortilla Soup

This recipe, unfortunately, is only worth two stars--barely. Too watery, too spicy, and tasted just like liquid enchiladas. And except for using broth instead of water, which really should have helped this, and black beans rather than corn, I prepared this as the recipe directed. I had to try and save it! To start with, I removed the majority of the liquid from the slow cooker and replaced it with chicken broth--better, but there still was no substance to the soup. So I cooked a cup of rice and added it to the soup at the end and...now we're talking! MUCH better--now it's FIVE stars. I topped each serving with sour cream, which really mellowed it out and added a rich creaminess, shredded cheddar cheese, and the tortilla crisps (which, by the way, didn't EVEN need 10-15 minutes so watch them carefully!) Now I had a soup that was not only palatable, but it was just delicious. But the effort I had to put into it to make it so was too much trouble, a waste of some ingredients, and just simply not worth it. The soup I ended up with was downright delicious--but it was not THIS recipe.

Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make it soupier. I put "sides" in bowls for guests to make their own versions (shredded cheese, fresh avocado, and sour cream). Used plain tortilla chips that guests could sprinkle over their own bowls, and made a pot of brown rice. Add a scoop of rice to your bowl, then put soup on top, then add your choice of sour cream, avocado, and/or cheese, and mix together. Yummy and great for a cold night!

This is one of my favorite soup recipes. I didnt have any plain tomatoes so I put in a can of rotel with green chilies, a can of black beans and a can of white beans.I didnt think my kids would like it.They loved this soup.Its a no fail recipe. Thanks A +++++++++++++++++++++++++++++++++++++

After reading a review from a reviewer in Mexico I followed his/her lead on preparing this soup. THIS IS THE BEST TORTILLA SOUP THERE IS. I used 3 good sized FROZEN boneless chicken breasts. I mixed ALL remaining ingredients (except the cilantro & lime juice) in a large mixing bowl ... poured it over the chicken breasts, turned on the slow cooker to low, left, and played golf .. came home .. shredded the chicken, let it go another 2 hours, added the lime juice and cilantro ... opened a cold beer ... crumbled some tortilla chips (from a bag) ... and had a GREAT meal. Next time I'll garnish with avocado chunks. MAKE THIS SOUP ------ TONIGHT!!!!!!!

Yum! I have to admit that I tweaked this a bit to suit my family's tastes, but what a wonderful starting point! I seldom even look at recipes that are rated less than 4 (there are just so many great recipes from all you wonderful cooks - and never enough time to make them all!). And I always read the reviews first, before I start cooking (it pays to do so). My changes: diced mexican-style tomatoes; one jalapeno, chopped (we like it spicy); a can of black beans; one package of frozen corn, black beans, and peppers; about 1 1/2 tsps mexican oregano; and 1 tsp. each of chili powder, taco seasoning (from this site), and cumin. I just laid the frozen chicken breasts in the rest of the mixture and took them out after about 5 hours on low to let them cool so I could shred them. I took the advice of another reviewer and used my immersion blender to puree the soup just a bit (while the chicken was cooling), and at the very end, I added about a T. of lime juice. I served this with the Homesteader Cornbread from this site, and a green salad of romaine, tomatoes, cucumbers, and avocado with the Spicy Cilantro Dressing, also from this site. Thanks for a great dinner everyone!

This was great! I used only 1/2 tsp of cumin and chili powder so it wouldn't be too hot. And I threw in 2 whole chicken breasts and shredded them after they cooked. (the meat was so tender it just fell apart) My only change in the future will be to use tortilla chips instead of corn tortillas...it would be less work, same taste.

Such an easy and wonderful recipe! I did make a few adjustments. I used chicken broth instead of water. I also used spicy rotel instead of the mashed whole tomatos. I also doubled the garlic, cilantro, and added a few dashes of cayennne pepper. I used some minced fresh jalapeno and the juice from one lime. The lime juice makes a huge difference...trust me. I took the advice of another reviewer and added a can of drained black beans,and I am really glad I did. I put three whole chicken breasts in and shredded it about an hour before it was finished cooking. I also have to say the tortilla strips are 100% worth making....brush with a little garlic olive oil for an awesome flavor. I served with a topping of shredded cheese, sour cream, and diced advocado. Thank you so much for this recipe! So easy and so tasty! This is going to be a favorite soup in our house from now on!

First there was silence as the spoons were lifted.....and then one by one my family (including me) uttered "Oh my gosh" and "This is incredible!" and then silence again as we savoured the next spoonful, followed by more compliments! I gave it 5 stars because it's an excellent recipe, and I'd give it 10 stars with the minor changes I made. First of all, I threw 5 medium-sized raw boneless skinless chicken breasts right into the crockpot. And then added the recipe's ingredients, including these changes: I subbed 1 can of diced tomatoes for the whole ones, 1/2 tsp garlic powder for the garlic cloves, and subbed a can of chicken broth for the water (for a total of 2 cans chicken broth), and decreased the salt to 1/2 tsp. I set the slow-cooker on High, shredding the chicken after 3 hours, then added 1 can of black beans and 1 chopped red pepper, and then set it on Low for another 2 hours to really let the flavours meld. We added shredded cheddar and sour cream as toppings, along with the home-made tortilla strips (baked for just 8 minutes. Watch carefully so they don't burn!) and cilantro. We found the spiciness to be just right. But if you want it "hotter", I'd suggest using "medium" or "hot" enchilada sauce. Thanks, Elena, for an awesome, awesome recipe!

I didn't know one could copy a recipe from a cookbook onto this website or I would have done it years ago. This recipe is straight out (verbatim) of my crock-pot cookbook and I've been making it for years. My husband likes it so much that I usually double the recipe so that we can freeze some and eat off it forever. I get requests for this soup often; it always gets eaten right up and gets rave reviews every time. My favorite ingredient is actually the enchilada sauce, as it makes the soup just spicy enough for everyone's taste.

My fella and I loved this recipe! Preparation was a cinch, the ingredients are inexpensive, and it tasted wonderful topped with sour cream and cilantro. Next time we'd both be happy without the tortilla strips, but the soup itself is divine. Thank you!

This recipe was super-easy and absolutely delicious!! I took the advice of other reviewers and threw in raw chicken breasts at the beginning into the slow cooker instead of cooking them in a skillet first. I let all of the ingredients cook throughout the day on low while I was at work and when I got home the chicken was done and ready to shred (so easy to do). I topped off the soup with sour cream, fresh diced avocados and tortilla strips. YUM!!

My husbands family is all from Mexico and he grew up watching his Aunt's and Grandma make authentic Mexican food and had the pleasure of eating it. He said that this was by far the best most authentic Chicken Tortilla Soup he has ever had! I trippled the recipe (You need a very large crockpot or two to tripple it, doubling recipe you only need one large crockpot) so I could freeze the rest for dinner's throughout the month. I used tortilla chips and crushed them to add on top of each serving. To make it more authentic add shredded mexican style cheese, avocado and sour cream in each serving. It looks beautiful and taste even better. I also used chicken thighs, "put them in frozen" and at the end pealed off the fat. Use two forks to shred the chicken off bone... it falls off the bone. Put them back in the soup and its ready to serve. I did it the fast way (4 hours on high). NO NEED TO COOK CHICKEN BEFORE HAND, NO NEED TO MAKE YOUR OWN TORTILLA CHIPS. It took me 10 minutes to prepare! Perfect for making for get togethers...

Very delicious soup. I also just added a pound of boneless chicken breasts and broke them up later before serving.

I fell in love with this recipe after my first bite. It's hard for me to find ingredients where I live so I was forced to make my own enchilada sauce (I used the 10 minute enchilada sauce from this website) as well as chicken broth from scratch. This may have made the recipe superior to canned products but I cannot be certain. I do know that it's wonderful! I made mine a little hotter than called for but the recipe strongly held it's flavor without being overpowered by spice alone. A little sour cream in the soup is a nice touch. Also, if you feel daring, separate out some broth, tomato chunks, corn (everything but the chicken) and blend in a blender or with a hand wand. The thicker texture is an improvement.

Been making for quite a while now. I throw everything into the crockpot the night before (except for the chicken) then store in fridge. Take it out in the morning and throw a frozen chicken breat in and slow cook on low all day. I take the chicken out and shred it and return before serving. A family favorite at our house.

My mom has been making this recipe for forever and this one from this site is better than hers! I tweak it to make sure I use low sodium, fat free, etc. And I also do not add any beans because my husband is allergic to them. All in all, this recipe is the best for a cool fall or cold winter day!

Worked out great. Was spicy for some but I thought it was great. To shorten time; the tortillas strips can be found near the croutons and/or tortilla chips.

The only change I made to this recipe is I baked some chicken breast first in the oven with some cumin and chili powder on top. Then threw it in the crockpot. This is a soup we will add to our rotation.

This is a keeper, but there is no need to use cooked chicken. I used frozen breasts, cooked it for 9 hours, shredded the chicken and added it back in. No need to top with tortillas, either -- just use corn chips. This is a really great soup that is much easier than the ingredient list looks!

With a couple of slight changes this recipe is exceptional! First change was instead of putting the chicken in the crock pot cooked, I put it in raw. After 3 1/2 hours on high it if fully cooked and practically fell apart by itself. Second, I drained the juice from the tomato can before adding them (A true chicken tortilla soup is not supposed to have heavy tomato flavoring). Thirdly, I added a little less than the full can of chopped green chile peppers (Just to make sure it wasn't too spicy). The last changes I made was that I served the soup with a side of fresh sliced avodaco, and shredded cheese along with the tortilla strips, all for optional additions. This recipe reminds me of San Antonio, TX so much!!! I've made this recipe twice and it is an absolute favorite amongst my partner and I.

Very good! I added some lime a dollop of sour cream, some corn chips it was perfect! Minus the corn (not a big fan of it)

Very good, esp. with the avocado. I used pre-made chips as well.

Great recipe, tasty and hearty and fits into any diet. I made this at the cabin while we were doing renovations, served with corn bread it was a treat for every one who was working so hard. Thanks for the recipe, will do again and again.

This soup was delicious! Since I had 3 quite large bone-in chicken breasts, I decided to double the other ingredients; seasonings as well. Used no water; all chicken broth. Didn't have any frozen corn on hand, so I just added a can of Summer Crisp, along with a can each of pinto and black beans. I cooked up 2 cups of rice on the side, which we added to the bowls in desired amounts along with crushed tortilla chips, grated Mexican blend cheese, sliced avocado, a sprinkle of lime juice and for my hubby, a dollop of sour cream with more freshly minced cilantro. Cooked on low 6 hours; shredded chicken and returned to soup for about 2 hours longer. This is great soup, Elena... thank you so much for the recipe. I have quite a bit in the freezer (without the chips and extras, of course... can't wait to try this on my kids this coming week!)

This was very good. I didn't have the chili peppers so I used 3 small cans of rotel instead of the tomatoes. I also added 3 frozen chicken breast and a can of black beans. I used bagged chips(time saver). Will make this again.

This is an excellent soup! I should add that I calculated all of my ingredients (which was everything except the bay leaf) and it came out to 152 cal, 4 g fat, 12 g carb, and 18 g protein per serving (about 2 cups). I'm on a very strict diet and watch my calorie/fat/carb/protein ratio like a hawk. This is an awesome soup that is pretty much an "all in one" meal!

Excellent soup. I tweaked it a little and added 5 corn tortillas, DICED, directly into the soup in the beginning. While cooking, they dissolve completely, add flavor and also thicken the soup without having to add flour or cornstarch.

Delicious! Like other users, I put the whole boneless chicken breasts in the pot at the beginning of cooking, then pulled them out, shredded them and returned to pot about an hour before it was finished. I will definitely do that again! Chicken shredded with barely a touch and the taste was excellent. I also added sliced carrots and used tortilla chips from a bag, which were fine. Will definitely make again!

So delicious! I heeded the warning from other reviewers that the soup was a bit spicy, so I used mild enchilada sauce and mild green chiles. I also followed the suggestion of putting 2 whole raw chicken breasts in at the beginning and I'll continue to do it this way. The meat was so perfectly tender after 6 hours that I just shredded it with 2 forks. I will definitely make this again and again.

SAFETY ALERT! If you don't follow the recipe directions and decide to start with raw chicken, be sure to boil the soup or bring to at least 170 degrees, to kill bacteria.

One word...WOW!  I decided to make this for my family on ou rainy-Christmas day, 2008!  This was a fantabulous recipe for a crock pot!  I did some altering, of course!  I started with 6 boneless skinless chicken breasts, thrown in the pot first.  Followed by the large container of chicken stock.  Spice it up with about 3/4 of a large can of red enchilada sauce, cumin, chili-powder, poultry seasoning, bay leaves (2) salt, pepper and of course fresh garlic (3 cloves) and one whole onion.  I added 2 cans of sweet corn, dranied.  Then add one large can of cubed, mexican style tomatoes.  After cooking on high for 6-8 hours, assemble in a nice pasta  bowl.  First I slice white corn tortillas into 1 1/2 inch strips and fry in oil till light and crispy then lightly salt.  Put a small handful in thre bottom of a owl and top with shredded cheese.  Then ladle some soup into the bowl, making sure to include PLENTY of liquid.  Pull some cilantro leaves off the stem and add to top of bowl along with sliced avocado.  Then squeeze a lime wedge over top of avocado and leavethe wedge in bowl.  Top with a dallop of sour cream a few more tortilla strips and a sprinkle of cheese.  My 12 year old son, 8 year old daughter and I ate the entire pot throughout the day..and they BEGGED me to make more instantly!!!! This is definitely the best recipe I have ever used for this dish, BY FAR, and the easiest!!! YUMMY, YUMMY, YUMMY - The family is impressed therefore....I THANK YOU!!!! To all who are re

Followed the recipe to a "T", and I thought this soup was a little bland. I will definitely make it again, adding more spices and heat.

My family didn't like this at all. If you follow the recipe as is, it's very bland and tasteless. Other reviewers added this and that and gave it a good rating but that makes it a whole different recipe. It was very watery and the homemade tortilla strips sogged up as soon as they were put into the bowl. I definitely will not make this again.

Very tasty when made as directed. It could be better with more complexity in the flavors, and if you like things spicy I might suggest adding a serranno pepper chopped in thin slices for the last hour. Fresh lime wedges as a garnish is good, and squeezing the wedge into the soup just before eating adds a nice twist.

O M G this was the BEST tortilla soup ive ever had & my hubby declared this the best soup overall hes ever had! this was so easy to make. & it cost less than $ 5 to make. i followed the recipe to a T except... i added 1 lb of raw boneless chix thighs & 2 raw corn on the cobs, cut in half. after 3 hrs, the chix was shredded & dumped back in. honestly, all i had to do was buy the meat, unwrap it when i got home & plop it in the crockpot. it would taken more time & energy to open a can of chicken &/or boil chicken & cut it. i served this w/ avocado, monterey jack cheese, lime , cilantro & freshly fried tortilla strips. man, those strips were the cherry on top. i will forever make this . & i think i found ONE reason to look forward to the fall/winter months...

This was watery and bland. It seemed pointless to use whole red tomatoes. It was like having red ping pong balls in corn, enchilada water. I don't understand why people are giving it such good ratings. It wasn't authentic or flavorful at all.

I add the chicken raw and let it cook in the soup. I add a can of black beans and rice to bulk up the soup. I garnish with cheese, avocado and sour cream. I've been cooking this for years, and it's one of my families favorites! Best of all, the leftovers are just as good or better! And it freezes well.

I've made this twice now. It's really easy and delicious. I use chicken thighs and throw them in raw. I also included a can of rinsed black beans. My kids complained it was too spicy last time so I used a can of diced tomatoes with onions and green chiles, instead of a whole can of green chiles. I also omitted the enchilada sauce and put in a can of tomato paste and a packet of taco seasoning. Cooked on low for 8 hours. Served it with rice to make it more like a stew. Yummy!

Excellent. I added black beans and about a cup of milk/cream to make a creamy soup. I prepared it in the crock-pot and froze the rest. The good news, it's just as good out of the freezer!

Top notch soup, even better the next day. Medium heat enchilada sauce keeps the heat level bearable, and fresh pasilla chile in place of the canned chiles adds an extra layer of flavor.

I am so disappointed in this soup! I was expecting a really good meal because it has such high ratings, but all I got was shredded chicken in enchilada water. I sure didn't see that coming! ***We ate on this the first night and still had so much left over. I hated to throw it away, so I made up Taco Seasoning I and added 4 tsp. to the leftovers. This seemed to be the missing ingredient all along! Much better now!

I made this recipe for company. It was easy to throw the ingredients in the crockpot but I didn't even have room to add all the water into a 6 quart crockpot and it was so bland with the water I did add. I did not care for this recipe at all!

We didn't care for at all. Very thin and too much liquid and taste wasn't there for us. Gave 2 stars because it is easy. However, won't make again.

I don't like spicy food so I left out the chile peppers and the chili powder and I still didn't like it. DH wasn't overly fond of it either, so I won'd be making it again.

This soup did not have much for flavor. It was a little disappointing because it sounded very good.

I don't know what happened, I followed the recipe, but it just wasn't good to me. I love tortilla soup, but not this one. Just blah, not the great flavor I expected. I added black beans and it still was not very hardy. Maybe because it is a slow cooker recipe, I've found stovetop recipes usually turn out better.

I don't usually review recipes, but this was not good. We ended up throwing the whole thing away trying to eat a bowl. Would not recommend, and i followed the recipe exactally

Sorry, but none of us liked this. Too much corn and the meat disappeared. It was also too salty.

This was so fabulous! I took the advice of a lot of other reviewers and made some substitutions: 1. Can of diced tomato with spicy red pepper rather than can of whole peeled tomatoes. 2. Jar of Hot Taco Sauce rather than enchilada (couldn't find it). 3. No water, just extra chicken broth. 4. Added a can of black beans and half a package of taco seasoning. 5. Used raw chicken thighs and they cooked with the soup and I shredded them before we ate it. 6. Crushed our own store-bought taco's over top instead of making them. This soup was SOOO good! My husband kept going back for more and ate 3 bowls. He said it was one of the best soups he had EVER tasted. I will DEFINITELY make it again. Tip: If you make some of the substitutions I did, leave out the salt. I added it, but it was a little too salty.

I didn't like this recipe. It was too enchilada saucey. I like tortilla soup that is more brothey.

I love love love this soup!!!! I, too, add black beans and throw EVERYTHING in the pot (chicken, too) to cook together. Couldn't be simpler. I live overseas and have been asked for this recipe so many times by non-Mexican food eaters.

I hate being part of the minority here, but we didn't like this. It was edible, but so bland! Even after increasing the spices. It was like watery salsa chicken soup. After we ate it, I said "Well, I'm not making this again" to which my husband replied "Thank you!" Ah well.

I wish I could give this recipe way more than 5 stars. This soup is literally incredible. I have never tasted any soup as delicious as this one. I could seriously put it in a cup and drink it. The broth is so flavorful it could be eaten by itself. Here's how I make it my own: I do cook the chicken beforehand. I use 1 1/2 pounds (a pound is not enough) of boneless, skinless chicken tenderloins or breasts. I season them with mrs. dash, oregano, garlic powder, and onion salt and bake them in the oven with a little bit of water at 375 for 25 minutes. I use all mild ingredients just because I don't like things too spicy. Instead of taking the time to chop up the onions and peppers I throw in a jar of tostito's chunky salsa. It adds a lot of flavor and also makes more soup in the end. I add 2 packets of chicken bouillon to the water and then an extra packet to the actual soup just because. I also put in more corn and add some oregano. I just use a bag of tortilla chips for convenience and always add lots of cheddar cheese. If you want it to serve more you could add a packet of mahatma saffron yellow rice. This soup is so good that even if you're stuffed you have to get more. My fiancé absolutely loves it. He drank the broth like milk at the bottom of a cereal bowl. Next time I'm making two crockpots of it. It's goes great with "Annie's Fruit Salsa and Cinnamon Chips" from this website for dessert!

Very easy and quick low fat soup. Did follow others suggestions. For the chicken I just defrosted it enough to cut off the fat. Instead of water I added two cans of broth. I doubled the garlic and used dried cilantro. Used a can of diced tomatoes instead of cutting up whole tomatoes. Also added a green pepper for extra flavor. Crushed up tortilla chips in it once served. Excellent flavor. Will make it again.

This recipe was good and I will make it again with a couple of changes. The next time I would omit the chicken as I don't think it added a whole lot to the flavor. I will also increase the amount of enchilada sauce, decreasing the amount of water and add some cheddar cheese right to the soup pot.

I hate being part of the minority here, but we didn't like this. It was edible, but so bland! Even after increasing the spices. It was like watery salsa chicken soup. After we ate it, I said "Well, I'm not making this again" to which my husband replied "Thank you!" Ah well.

Wow I'm glad I tried this. Threw in rotel instead of the canned chillis and added black beans. I only added about 3/4 cup corn. Was absolutely wonderful. I did make the soft tortilla strips in the oven with a little garlic salt and they were great too.

Love this recipe and it's a favorite among my family. The only thing that bothers me about this recipe is that it's very thin and I'm thinking it's only an issue because my old roommate's recipe wasn't like that and I loved hers! Definitely one I would suggest regardless :)

This is a family favorite!!! Here are some changes that I make: For large crock pot, substitute 28 oz. can of crushed tomatoes and 14 oz. can of diced tomatoes w/zesty chiles, rather than 2 cups water. Add a can of "Black beans with cumin and chili spices"; Double chili powder and add chipolte chili powder. Cook for 6 hours on low then shred chicken. Cook 2 hours additionally. Top with cheese, sour cream, jalapenos and crushed tortilla chips. Excellent!!!

This was a great and easy recipe. However, it was on the spicy side, but that was my fault. I used southwestern seasoning on the chicken and accidently used "hot" enchilada sauce.

I made this last nite, and it was a hit with the family! I made 3 minor changes: added one can drained and rinsed black beans (wanted to stretch the recipe a bit), thickened the broth slightly before serving (we prefer a thicker style soup), and added the cilantro as a garnish on top prior to serving, rather than adding in the beginning. So nice to walk into the house with the smell of this delicious soup greeting you. Thank you so much for the definite 'keeper' recipe.

Two words here: terrific and quick. Made last night in a crock pot - only took about 10 minutes to put it together and let it go on high for about 5 hours. Used a turkey cutlet (a lot cheaper than boneless,skinless chicken breast)and put it in the pot in big chunks and raw. While it cooked the meat took on the flavor of the broth. Used no water - all chick broth. Had some with crushed tortilla chips as the only topping - really good. Later had some with a bit of sour cream, some avocado slices, and crushed tortilla chips for the topping - even better. Try it - you'll like it!

I love the ease of this recipe. It is delish BUT I warn you it has some heat! My kids would barely touch it. I like hot things and it was almost too hot for me. My hubby seemed like he was in heaven though. I think I will try to tone down the heat a bit to make it more family friendly.

excellent recipe! i too threw the chicken breast raw, doubled the corn and added black beans and a jalapeno. i also made my own enchilada sauce, which i left a bit thick and it was perfect! thanks for the recipe elena =)

This recipe is so easy and is sooo good!! I usually try to follow the recipes as posted, but didn't want to make a special trip to the store, so I just used what I had on hand. As suggested by other reviews, I threw in the chicken breasts raw and shredded them about an hour before it was done. I also used two cans of chicken broth and no water. I didn't have corn or black beans, but I did have a jar of Ortega black bean & corn salsa, which I used in place of the tomatoes and onions. WOW! Also added a pinch of cayenne pepper in place of the chilis. Served with fresh slices of avacado, sour cream and crushed, store bought tortillas!! Will definitely make this again!!

Very good! Tastes like restaurant tortilla soup. I followed the recipe as is, except I put the raw chicken breasts in the crockpot and shredded the chicken later. I also omitted the tortilla strips on top. I wouldn't change a thing except I would prefer less corn in the soup.

I love these cook all day long meals, and then one was terrific! I took the advice from some of the other commenters and added a can of black beans about 30 minutes before serving. I also used Mission Tortilla Strip chips, instead of making my own, and subd chicken broth for the water. Which was easy as it ended up using the entire 32oz chicken broth box. Added mexican cheese once served and it was delicious!

This is super tasty & super easy! I used frozen chicken breasts, and added all ingredients(except for frozen corn), an cooked on low for about 8 hours. I then took out the chicken & shredded it, and added the corn. I added about 2x the fresh cillantro, and a can of rinsed black beans. Yum! Instead of making corn tortillas (none on hand...) I just served with crushed tortilla chips, sour cream & shredded cheese. Good, healthy, low-maintanence & cheap! Thanks for sharing.

This is the second time I've made this. It is really good and easy to make! I did add a can of black beans and some cooked rice. This is one of my husbands favorites!

Very good. I will definitely make again. I cooked the chicken in the crockpot (boneless, skinless chicken thighs) and shredded about 30 minutes prior to eating and put it back in the soup. The thighs work great in the crockpot. The fat melts away and flavors the soup and the meat stays very moist. I used a can of Mexican style diced tomatoes in place of the whole tomatoes and green chilis. Otherwise, I made it just as suggested. Served witha dollop of sour cream.

Very good soup, family loved it. I added a couple of zucchini to give it more substance. I also put the chicken breasts in raw and shredded them when the soup was done. The meat was very tasty and extremly moist. This will become a family favorite.

I've never had tortilla soup before so maybe I just didn't know what to expect, but I thought it was blan.

Yum Yum, the family loved it!!! My youngest who is 12 likes to add stuff and be creative with food, a future chef.. anyway she put a dollop of sour cream in her soup and it made it nice and creamy, tasted great that way too. I will eat mine like that from now on. The only thing I wish I would have done is to make a double batch!!!!! Oh, I also thought that throwing in some diced avocado might be tasty too.

My husband loves this soup at our favorite Mexican restaurant and looks for it at others. I made this for him as a treat and he loved it. In fact, he said it was better than at his favorite restaurant (but, he is a charmer!)and less spicy, which is more appealing to him. I didn't have shredded chicken ready, so I put partially defrosted chicken breasts in the pot and shredded it towards the end. Adding fresh cilantro, however, in the beginning is a waste as you lose the fresh, piquant flavor. I recommend adding that towards the end. Otherwise, I wouldn't change a thing!

I doubled the recipe, but omitted the water (it brings nothing to the flavor party). An extra chicken breast added them raw let it go on high for about 4hrs then with a wooden spoon mushed/shredded the chicken. Added one can of black beans and frozen corn at the end. Served with sides for everyone to choose from of cooked rice, refrained beans (just put it in the bottom of the bowl and scoop the soup on top, cheese, hot sauce, diced onions, diced avacados, tomatoes, sour cream, tortilla chips and burrito shells to dip like bread. It is amazing! Froze some in ziplock bags to eats later. Open a ziplock bag put it in a cup fold edges over the lip of the cup. After a couple of scoops squeeze out as much air as possible zip it and let it cool on your counter then freeze.

This recipe was awesome!!! I love to cook, but being a mom doesn't always allow time to cook a wholesome supper. I tossed everything into my slow cooker (even chicken which was frozen into one big rock)and left it all day. When I got home I took the chicken out and gave it a rough chop (my husband needs to see big pieces of meat or he thinks it's not a meal) and made some corn bread instead of tortilla chips to put in the bowls. Let's just say there's only 4 of us and there was none left for lunch the next day :). I will certainly use this recipe again and again!

I don't know what was going on the day I decided to do this one. First off- I couldn't find enchilada sauce- and I tried to make the sauce based on someone's suggestion in the comments- epic fails. for me this was over spiced, in a bad way. the chicken was okay. just not the soup part.

This was one of the best soups I have ever had! Not only was it good; but it was healthy as well. I read some of the reviews and decided to add a can of Black beans, Brown rice, increased the chicken broth to 28 oz, and added water to make up the rest. It was wonderful....It is a must to add some sour cream and shred some cheese into it. Even my picky eater loved it.

Excellent! I took the advice of others and added the uncooked chicken at the beginning and then shredded it. It turned out perfect! I didn't bother with the chips, just added sour cream. Also, I didn't think this was spicy and I made it exactly as recipe stated. I used a mild enchilada sauce instead of hot. Maybe that's why. I know some reviewers said it was too spicy.

This was quite good! I didn't have any green chile peppers so I put in some Cajun seasoning to give it a little kick. The only problem was I was too heavy handed & made it too spicy for my wimpy pallet. To salvage my blunder I threw in a block of cream cheese. This made it so yummy! I will make it again & will include the cream cheese :)

This is quick & no fuss and full of flavor. I make my own enchilada sauce and chili powder, add my sisters salsa and a can of black beans and pinto beans. Everyone raves about the aroma it gives off too. Good enough to eat in 100 degree weather...which is what it is here in LA this week.

I have made this many times and shared it. This soup is awesome and easy to make. Everyone loves it. For all of you haters that whine about the ingredient list calling for canned broth and chilies...the important word is EASY. Some of us have full time jobs and like to be able to throw stuff together quickly. I'm sorry, I love cooking and eating, but I am not wasting my weekend slaving over the stove to make my own enchilada sauce and chicken broth. While I am sure this recipe would be even better with fresh beans, broth, chilies and all that...it is fine the way it is! Rock on poster and much love to this easy to make and easy to modify recipe!

Really like this soup. It freezes well and tastes great. Made a couple of changes. Used chicken broth instead of water and added black beans. I serve with extra sharp cheddar cheese and a spoonful of plain greek yogurt (trust me, it's really good and an excellent substitute for sour cream).

I loved this recipe. I left out the Green chiles and added a can of tomato sauce to it but it was Great. Thanks..

This was AMAZING...with the mods I made of coarse! I didn't really change much...I used green enchilada sauce and a pinch of sugar in with the 26 oz can of whole peeled tomatoes, used fire roasted green chilis in a can. Added a can of rinsed black beans. Didn't add cilantro to the soup, but instead as a garnish. Also, I used 3 baked chicken thighs, I would have added boneless skinless chicken to the crockpot, but I didn't have any and I didn't want to add the skin and all to the pot and worry about fetching it later so this time I baked em and removed the fat, skin and bones. I also used 2 pkgs of chicken bullion in the pot with the water. I let this cook on high for 4 hours since I added cooked chicken. I would go longer next time with raw chicken. The way to serve this is over some rice to make it more hearty and filling, squeeze some fresh lime juice over the bowl and top with a spoon of sour cream, green onion, cilantro, cheese and tortilla strips...I used bagged tortillas. OMG SOOOOO AWESOME!!!!! Thanks! I personally think that you should read over reviews and take into count the changes ppl made, it helps make it better, so I never make things as written I always make changes to our liking. Enjoy cooking, I certainly do!!

This recipe is great and so easy to make. To save time, I used cubed raw chicken instead of cooked shredded chicken. I also used all chicken broth instead of water, omitted the additional salt, and omitted cilatro which I don't like. Hubby requested that I add this one to the rotation!

This was very watery..I wish I hadn't added the water to it and what's with all that corn? I added a can of white beans and used rotel instead of plain canned tomatoes...those were the only adjustments I made to this soup..it was a bit spicy, which is o.k. with us but I won't make this again....Sorry

This didn't go so well for me. It was far too onion-y and the broth was much too thing.

If you live in the Southwest like I do this is just eh... Very BLAH even with additional spices. Might be all right without so much enchilada sauce, and definately without all the corn. I'll stick with my mother's recipe. Won't be making this one again.

I came across this on a Sunday afternoon trying to get dinner ideas so I didn't have time to do the slow cooker. I did it on the stove top and let it simmer for a couple of hours and it turned out great!

Well I made this recipe without reading the bad reviews, I made this as written exept used all chicken broth and no water . I am sorry to say when I tried this I was horrified at the taste and in my panic to fix this I added a little sugar, cream of chicken soup and more chicken stock improved this a little so I added a can of cheddar cheese soup. It is now edible but I would never try this one again

Easy and delicious! As other reviewers, I started with frozen chicken breast (put in Crock-Pot first) and added all the other ingredients as instructed, substituting canned corn for the frozen. (Forgot cilantro, did not have it on hand.) Took up the chicken 1 hr before serving and shredded it in a bowl using 2 forks. One other change: I used Red Enchilada Sauce (recipe on this site, with my changes as specified in my review) in place of the canned enchilada sauce which I discovered had MSG in it (boo!). Served with a dollop of sour cream in the middle and topped with the tortilla strips, and a green salad on the side. Kids loved it. Next time I will add a can of black beans. Super recipe! Thanks!

This shouldn't be as delicious as it is considering how little work goes into it, but I'm going to be eating a LOT of this through the winter. Nicely done!

excellent!! I did not cook in crockpot, I cooked in heavy duty pot on stove for 3 hours. Used diced tomatoes instead of whole. Used medium enchilada sauce. Did not use the salt, it has enought on its own. served with tortilla chips, sour cream & shredded sharp cheddar cheese.

I have made this several times and yes I changed some things. Yes using all chicken broth is better tasting for me and when I don't have any I'll use a few chicken bouillon cubes. U can pretty much add any vegetable and it's still good. I even added hominy one time and it was delicious. To the people commenting about this being terrible and Mexicans don't really do this and that and whatever. These are meant to be easy family friendly recipes. I am from Mexico and I am shocked at the amount of criticism this recipe got from people that say they are living there. Ok you have suggestions great! But there is no need to be mean. Just saying.

Was a good soup for a cold day. Made this today on high for about 4.5 hours. I did not cook the chicken, but instead put the 3 chicken breasts in with everything else and shredded it about 30 minutes before serving. Next time I'll use diced tomatoes I think.

I would rate this a 5 but I think I like Chicken Taco Soup (from allrecipes.com) more and it's even easier to make than this recipe. Otherwise, this was a tasty meal. Check out the other recipe for ease and taste.

This is a GREAT recipe. Great because its so easy to prepare, and because it tastes fantastic. With that said, after making this recipe a couple times, I tuned a bit to my tastes. It is a tad watery, isn't spicy enough for me, and could be tad bolder IMO. So, here's the changes I made. I use 3 chicken breasts, or about 1 1/2 lbs worth. Also, I add three fresh diced jalapenos to give it a little kick. Double the enchilada sauce(my local grocery only carries mild) and use two cans of diced green chiles instead of one. Instead of adding the two cups of water, I just dump in a second can of chicken broth. Lastly, I throw in a packet of taco seasoning. Now we're talking!

This recipe was *wonderful*! My husband raved about it again and again and the leftovers were gone in a flash. This will be a definite addition to my permanent recipe collection. I did add a can of black beans; also I used a can of diced tomatoes with chilies instead of plain tomatoes. I used all chicken broth instead of water/chicken broth and garnished the soup with sour cream before serving. Heavenly!!!