Slow Cooker Chicken Tortilla Soup Recipe

This chicken tortilla soup is comforting, tangy and easy to make if you have a slow cooker or crock pot. Although it is not necessarily authentic, it is delicious and perfect if you will be out of the house for a few hours.

Feel free to use whatever chicken parts you have, I used thighs because I had them. You could also definitely make it without a slow cooker or stretch the recipe out with some white beans.  If you like this recipe, you may also want to check out my Slow Cooker Sesame Chicken, Lamb Shanks, or White Bean Chili Recipes.

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Slow Cooker Chicken Tortilla Soup Recipe

(serves 6)

1 onion chopped

1 stalk celery, chopped

2 small carrots, chopped

1 green pepper chopped

2 cloves garlic, minced

1 small can green chilies

1 cup enchilada sauce

1 large can of whole tomatoes

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon salt

freshly ground pepper

1 tablespoon chili powder

1 teaspoon oregano

6 skinless bone-in chicken thighs

1 quart water

1 cup frozen corn kernels

Optional toppings:

chopped green onion

minced fresh cilantro

grated cheddar cheese

sour cream or plain yogourt

corn tortilla strips. (Chop up tortilla spray with Pam, toss and bake at 400F for a few minutes)

Combine all ingredients up to and including the oregano in the slow cooker or crock pot and stir. Add chicken and water and stir. Place and low and cook for 6-8 hours (or 3-4 on high, I used a combination.) Remove chicken to a plate. Stir in corn. Shred chicken and stir back into the soup. Taste and correct for seasoning. Cook for another 10 minutes. Serve hot with optional toppings.

Prep Time: 10 minutes | Cooking Time: 360 minutes | Total Time:370 minutes