Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

This slow cooker chicken tortilla soup is an easy hearty weeknight meal packed with flavor and topped with crispy homemade tortilla strips!

Course dairy free, Dinner, Gluten-Free, healthy, Lunch, Meal Prep

Cuisine Mexican

Keyword chicken tortilla soup, easy dinner, enchilada soup, slow cooker, slow cooker tortilla soup, taco soup, tortilla soup

Prep Time 10

Cook Time 30

Servings servings

Calories 335kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

2 lbs chicken breast
4 cups chicken broth
16 ounces red enchilada sauce
28 ounces canned fire-roasted diced tomato
4 ounces canned fire-roasted green chiles
2 cans pinto beans rinsed
1 white onion chopped
2 cloves garlic minced
1 jalapeno chopped, de-seeded, deveined

Tortilla Strips

Topping Suggestions:

2 avocados, chopped optional topping
1 cup cilantro, chopped optional topping
1 cup sour cream optional topping, omit for dairy-free
1 cup Mexican cheese optional topping, omit for dairy-free
3 green onion sliced for garnish

Instructions

Soup Instructions:

Place chicken breast in the slow cooker. Add onions, garlic, jalapeno, chicken broth, enchilada sauce, fire-roasted diced tomatoes, green chiles, and beans. Give it a quick stir and place the lid on the slow cooker.
2 lbs chicken breast, 4 cups chicken broth, 16 ounces red enchilada sauce, 28 ounces canned fire-roasted diced tomato, 4 ounces canned fire-roasted green chiles, 2 cans pinto beans, 1 white onion, 2 cloves garlic, 1 jalapeno
Cook on high for 4-6 hours or low 6-8 hours. The soup is done cooking when chicken breast easily shreds apart with two forks. Shred all the chicken and then serve!
Serve garnished with green onions, cilantro, tortaill strips, sour cream, avocado, and cheese etc.
2 avocados, chopped, 1 cup cilantro, chopped, 1 cup sour cream, 1 cup Mexican cheese, 3 green onion

Baked Tortilla Strips

Preheat oven to 400F and line a baking sheet with parchment paper. Spray the paper with cooking spray.
Cut the corn tortillas into ¼ inch strips, spread out evenly over the baking sheet, then spray with cooking spray and sprinkle with sea salt. I used avocado oil spray.
8 corn tortillas, cooking spray, sea salt
Bake for 10 minutes, shake to mix them up, and bake an additional 5 minutes. Check on the tortilla strips often. Depending on the climate, oven, etc., they may cook faster or slower, and you don't want to burn them! Bake until your desired crispy level is achieved! If you go over 15 minutes total cook time, I would check on them every minute and keep a close eye, so they don't burn.

Video

Notes

Freezer Instructions: Once it cools you can freeze this soup in individual containers to have any time! (Make sure to freeze without toppings, add them after defrosting.) Microwave from defrosted or still frozen, make sure it reaches an internal temperature of 165F

Want to make it in the Instant Pot? Get directions here.

Want to make tortilla strips in the air fryer? Get directions here.

Nutrition