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4.23 from 9 votes

Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup is a comforting meal that's incredibly easy to make! Your slow cooker does the work & you get to fill your family's bellies!
Course Main Dish
Cuisine Mexican
Keyword chicken tortilla soup
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 247kcal
Author Aubrey

Ingredients

  • 3 boneless skinless chicken breasts
  • 4 ounces chopped mild green chilies drained (1 can)
  • 2 cloves garlic minced
  • 1 yellow onion diced
  • 15 ounces diced tomatoes with green chilies including juice (1 can)
  • 15 ounces diced tomatoes with garlic and olive oil including juice (1 can)
  • 1 cup chicken broth divided
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 corn tortillas cut into 1/4-inch strips
  • 2 tablespoons cilantro chopped

Toppings

  • 1/2 cup Monterey jack cheese shredded
  • 1 avocado pitted and diced
  • 1 lime cut into wedges

Instructions

  • Place raw chicken breasts in the bottom of a slow cooker.
  • In a separate bowl, stir together green chilies, garlic, onion, both types of tomatoes, 1/2 cup chicken broth, and cumin. Pour over chicken.
  • Cover the slow cooker and cook on HIGH for 3 hours. (Or on LOW for 5 to 6 hours.)
  • When chicken is tender, remove from the slow cooker and use 2 forks to shred the chicken. Add chicken back into the soup.
  • Add the reserved 1/2 cup of chicken broth to the slow cooker. Season with salt and pepper taste.
  • Just before serving, add tortilla strips and cilantro to the soup and stir.
  • Serve warm with shredded cheese, avocado, and a lime wedge to be squeezed over the bowl of soup.

Nutrition

Calories: 247kcal | Carbohydrates: 23g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 45mg | Sodium: 584mg | Potassium: 633mg | Fiber: 6g | Sugar: 7g | Vitamin A: 230IU | Vitamin C: 18mg | Calcium: 128mg | Iron: 2mg