Print

25K
Save

3K
Pinterest

4K
Email

2K
Facebook

1K

Slow-Cooker Chicken Tortilla Soup

Prep 15 min
Total 4 hr 45 min
Servings 8

There’s no longer any need to visit your favorite neighborhood Mexican restaurant for their signature chicken tortilla soup. This easy-prep recipe simmers for hours, allowing you to serve up café-quality bowls of fresh soup at the end of the day. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 4, 2019

Make with

Progresso Broth

Ingredients

carton (32 oz) Progresso™ chicken broth

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

can (11 oz) whole kernel corn, red and green peppers, drained

can (10 oz) Old El Paso™ red enchilada sauce

cup chopped onions

can (4.5 oz) Old El Paso™ chopped green chiles

teaspoon ground cumin

teaspoon chili powder

tablespoon vegetable oil

lb boneless skinless chicken breasts

1/2

teaspoon pepper

1/2

cup chopped fresh cilantro

cups tortilla chips, coarsely crushed

1/2

cup sour cream

Steps

Hide Images

1

Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
2

Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

Expert Tips

Browning the chicken in a skillet before adding to the slow cooker adds flavor and improves texture.
Not a fan of cilantro? For a flavorful pop of green, you can add thinly sliced green onions instead of, or in addition to, the cilantro.
We tested this recipe with mild red enchilada sauce, but if you prefer more heat, opt for medium or hot enchilada sauce.

Nutrition Information

Nutrition Facts

Serving Size: About 1 1/3 Cups

Calories: 260
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 2 1/2g 13% Trans Fat 0g
Cholesterol: 45mg; 15%
Sodium: 870mg; 36%
Potassium: 300mg; 9%
Total Carbohydrate: 25g; 8%
Dietary Fiber 2g 9% Sugars 4g
Protein: 16g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 2%; 2%
Calcium: 6%; 6%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Iconic dishes often vary in their ingredients and preparation methods from region to region, as local cooks put creative spins on the basic recipe. The same is true of chicken tortilla soup. Travel up and down the west coast of North America, and you’ll find hundreds of variations of chicken tortilla soup. In Mexico City, it’s a simple offering of chicken broth with roasted tomatoes, onion, garlic, chiles and strips of fried tortillas. In many parts of California, chicken tortilla soup can be made with a tomato base thickened with ground tortillas. Beans are sometimes included, but fried tortilla strips are almost always added as a garnish. This slow-cooker tortilla soup is just the beginning. Check out Betty's best soup recipes.