Slow Cooker Chicken Tortilla Soup Recipe

This is one of my favorite soup recipes. I didnt have any plain tomatoes so I put in a can of rotel with green chilies, a can of black beans and a can of white beans.I didnt think my kids would like it.They loved this soup.Its a no fail recipe. Thanks A +++++++++++++++++++++++++++++++++++++

Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make it soupier. I put "sides" in bowls for guests to make their own versions (shredded cheese, fresh avocado, and sour cream). Used plain tortilla chips that guests could sprinkle over their own bowls, and made a pot of brown rice. Add a scoop of rice to your bowl, then put soup on top, then add your choice of sour cream, avocado, and/or cheese, and mix together. Yummy and great for a cold night!

I used fresh chicken and vegetables. I blended the tomatoes, the onion and the diced green chilies because my family thinks they don’t eat that ha ha ha ha but otherwise the exact recipe was exactly the same. I cooked it in my IP. It is a family fave.

Used raw chicken and just shredded it at the end (super easy and way less expensive than rotisserie). Used only one cup water. Added black beans. Probably would step up the spices a bit next time.

An absolute hit in my house with my picky husband so this is going to be a standard recipe around here. I added 3/4 cup of white rice, a can of black beans, and one chopped avocado into the pot. I didn’t use a slow cooker because I was pressed for time so I cut the chicken breasts into very small pieces (versus shredding post cooking them since they lose flavor that way). I also used 32 ounces of chicken broth but it was still more of a chili consistency than a soup but no complaints here. It was delicious!

Was looking for a slow cooker recipe comparable to the stove top.. I didn’t use cilantro but put a splash of lime juice in the soup prior to cooking I also used a box of chicken broth because that’s what the stovetop was going to do no water. I used crushed tomatoes and instead of a can of chopped peppers I used rotel and left the enchilada sauce out since I used rotel. I didn’t have precooked chicken so used raw chicken strips and cooked in the soup.. seasoned the chicken first. I also used black beans instead of the other beans.

I absolutely loved this recipe. I did make a few changes since I don't like the soup so runny and I tried it with both the red enchilada sauce and with the green enchilada sauce and must say that I prefer using the green enchilada sauce. Here is my modification: I added the tomatoes, enchilada sauce, onion, green chile peppers and garlic in the blender and blended it all. Everything else I left as it was and it was absolutely delicious!!

It was great. I did it on the stovetop. Added half cup of black beans (leftovers) and extra broth as we prefer it more clear. Flavors were great and bay leaf is a must to help the other flavors sing.

I made this based on the reviews and their notes: green enchalada sauce, canned crushed tomatoess, low sodium carton broth no water, black beans, and what I did for the chicken was season 2 bone in split breasts using Lawry's Cesero seasoning, wrapped tight in foil overnite then baked for 25 minutes at 425. I used scissors to cut the chicken in small chunks, it was fabulous!

I've used this recipe several times - I am more liberal with the spices & garlic & I also use the 10 minute enchilada sauce from this website as I can't stand canned.

This is a good outline, but i cooked the raw chicken in the soup, didn’t use water, and just added whatever spices I was in the mood to add (in addition to recipe, smoked paprika and chipotle powder), and added lime juice toward the end. Cooked for about 2 hours on high 3 on low

Great easy recipe! I added fresh chopped spinach near the end of cooking time to make it even healthier.

I put more tomatoes 🍅 n and they were crushed 🍅 not mashed 🍅 I also put in pico de gallo. I suggest you use the amount of tomatoes 🍅 it calls for. I use a whole large sweet onion 🧅, and 1 large garlic 🧄 put 2 small garlic 🧄 cloves whole bag of frozen corn. Next time I will sub chicken broth for the water use less tomatoes 🍅 and less corn. The last thing I used was canned chile flavored beans 🫘 (green chilies). I used fresh chicken tenders that were whole, 4 hours on low, they were cooked (170°) all I did was shred then add back to the soup.

I would add less water. I would get tortilla chips rather than baking tortillas (they were tough).

Lots of wonderful flavors per my husband. I cooked for 8 hours. I put the raw chicken in the slow cooker and it was done when I checked the taste of the soup at the 4 hour mark. I increased the onion to 1 1/2 medium onions that I caramelized. I doubled the cumin, chili powder, garlic and added two tsp of onion powder. I added a can of black beans drained and rinsed. I substituted the water with chicken broth and reduced the amount to 1 1/2 cups. I also served with half a lime. Really added a nice flavor to the soup.

I made this for a family get together and everyone loved it. I served it with add ons, like cilantro, sour cream, chopped tomatoes, onions, shredded cheese and hot sauce and salsa, also extra tortilla chips. It was very easy and so satisfying. Good soup for cold days. I will be making this again.

My niece helped me make it — she loved it.

Delicious!!

This was ok with tweaks. First I did not used already cooked chicken. After I put everything in the crock pot I put 2 large raw chicken breasts in. About 30 minutes before serving I took it out and shredded it. Instead of enchilada sauce I used Rotel as suggested by other reviews. No water, I used all chicken broth. I also used store bought tortilla strips for the topping. It was pretty good but next time I will cut the chicken up into bites size pieces instead of shredding it. I didn’t care for that. Also I will add a can of black beans, also suggested. This is good and very easy but not fantastic.

This was amazing. I have a favorite tortilla soup that I get from a Mexican restaurant that is the best I've ever had. However, this soup is a definite second. So glad I can whip it up at home. It's a keeper, for sure.