Slow-Cooker Chicken Tortilla Soup
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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. chicken, cooked, free-range, organic
  • 15 oz. tomatoes, whole, peeled, canned, organic
  • 10 oz. enchilada sauce, red, organic
  • 1 med. onion, any type, organic
  • 2 chili pepper, jalapeno, fresh, organic
  • 2 c. water, purified
  • 2 c. chicken broth, organic, free-range
  • 2 tsp. garlic powder, organic
  • 2 tsp. chili powder, organic
  • sea salt, unrefined, & fresh ground pepper, organic 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.