Crockpot Chicken Tortilla Soup is a great soup recipe for fall and cooler weather ~ which happens to be coming our way here in Kentucky! This amazing tasting soup has great flavor and hits your taste buds with a kick. The nice thing about this recipe is you can adjust the heat. If you want something with more heat then you add more chili powder and use hot enchilada sauce. If you want something with a milder flavor you add less chili powder and use mild or regular enchilada sauce (which is what I used in mine).
Simply 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. Serve with tortilla chips. sour cream and shredded cheese if desired.
You can also prep this as a freezer meal. Simply place all ingredients into a freezer bag except can enchilada sauce, water and chicken broth. Freeze. When ready to cook place into the refrigerator to thaw. Add liquids and cook on low for 8 hours.
This is a delicious recipe to serve for a Mexican Fiesta or on Taco Tuesday. Whatever the occasion we hope you like this Crockpot Chicken Tortilla Soup as much as we do! It is soon to be a family favorite.
Crockpot Chicken Tortilla Soup
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- tortilla chips
- sour cream (optional)
- shredded cheese (optional)
- 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.
- Serve with tortilla chips. sour cream and shredded cheese if desired.
Courses Soups and Salads