Rating: 4.5 stars 4.6
5590 Ratings
  • 5 star values: 4273
  • 4 star values: 999
  • 3 star values: 211
  • 2 star values: 78
  • 1 star values: 29

This crockpot tortilla soup tastes better than anything you can get at a restaurant. It's healthy, too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Recipe Summary

30 mins
3 hrs
3 hrs 30 mins


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

  • When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C).

  • Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

  • Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup before serving.

Nutrition Facts

262 calories; protein 18g; carbohydrates 24.7g; fat 10.8g; cholesterol 45.4mg; sodium 893.4mg. Full Nutrition