Slow-Cooker Chicken Tortilla Soup
  • Email Email
  • Print Print

Slow-Cooker Chicken Tortilla Soup

Submitted by: Coach Taryn

Prep Time: 10 Minutes

Cook Time: 6 Hours

Servings: 8

This simple soup recipe made my apartment smell delicious!


    1 lbs. cooked chicken

    15 oz. canned whole tomatoes, peeled

    10 oz. red enchilada sauce

    1 med. onion

    2 jalapeno pepper

    2 c. water

    2 c. chicken broth

    2 tsp. garlic powder

    2 tsp. chili powder

    sea salt & black pepper to taste


Place shredded cooked chicken, tomatoes, enchilada sauce, diced onion, and diced peppers into a crockpot. Pour in water and chicken broth, and season with garlic powder, chili powder, salt, and pepper. Cover, and cook on low for 6-8 hours or on high for 3-4 hours.

I chose not to do this, but to make the "tortilla" part of the recipe, you can make tortilla strips from an SWG wrap: Preheat oven to 400ºF. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.