Slow Cooker Chicken Tortilla Soup

It’s been just frigid this week. It’s not often that Atlanta is colder than Alaska!  A perfect time to try this easy Chicken Tortilla Soup. Wouldn’t it be great to put all the ingredients in a slow cooker in the morning and have a hot meal ready when you get back from work (or skiing)!

This soup is a comforting blend of chicken, tomatoes, black beans, corn and green chiles with chicken stock, a few spices and enchilada sauce.  Top it off with quickly fried tortilla strips and a dollop of sour cream.  Yum!

Soup Chicken Tortilla

Slow Cooker Chicken Tortilla Soup

Yield: 10 cups


  • 1 14.5 oz can petite diced tomatoes
  • 1 14.5 oz can black beans
  • 1 10 ox can enchilada sauce
  • 1 8.5 oz can corn
  • 1 4.5 oz can green chiles
  • 4 cups chicken broth
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp taco seasoning
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 chicken breasts, uncooked
  • 2 Tblsp cilantro paste
  • Juice of 2 limes
  • Fried tortilla strips and sour cream for garnish


  1. Place all ingredients, except the cilantro paste and lime juice, into a slow cooker.
  2. Cook High 3-4 hours or Low 6-8 hours.
  3. Stir in the cilantro paste and lime juice.
  4. Serve warm with fried tortilla strips and sour cream garnish.











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