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.
- 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.
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.