Try this Tasty Chicken Tortilla Soup Recipe

When prepared as listed, this chicken tortilla soup recipe is low-calorie, gluten-free and dairy-free with an extra kick!

Make the recipe your own by customizing it to your family’s spice level, omitting or adding ingredients (like black beans or bell peppers). Shredded beef would also be an appropriate substitution for the chicken, if preferred.

Chicken Tortilla Soup Recipe

Stephanie Hansen

Chicken Tortilla Soup

Print Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Servings: 8

Course: Soup

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

• 3 c cooked and shredded chicken
• 10 oz enchilada sauce (mild, medium, or hot)
• 1 c finely chopped onion
• 15 oz crushed tomatoes
• 4 oz chopped green chiles
• 1 tsp minced garlic
• 4 c low sodium chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bay leaf
• 10 oz frozen corn
• 1 tbsp chopped cilantro
• chopped green onions garnish
• crushed tortilla chips garnish
• shredded Montrey jack cheese garnish

Equipment

• 1 4-Quart Slow Cooker

Method

 

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
2. Pour in the chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf.
3. Stir in the corn and cilantro.
4. Cook on low for 6 hours; remove the bay leaf. Garnish the bowls of soup with green onion, tortilla chips, and shredded cheese.

After you’ve mastered chicken tortilla soup, try this Easy Vegetable Beef Soup!