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Slow-Cooker Chicken Tortilla Soup

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Betty Crocker Kitchens
Updated Mar 9, 2023
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Want to make a delicious, homemade soup with little to no fuss? This Slow-Cooker Chicken Tortilla Soup is the perfect choice—and it takes just 15 minutes of easy prep! Let your slow-cooker do the heavy lifting while you go about your day, then come home to the enticing aromas of chicken, green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. This slow-cooker tortilla soup is a must-make.

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 recipe. 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 that’s 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.

Slow-Cooker Chicken Tortilla Soup

  • Prep Time 15 min
  • Total 4 hr 45 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (11 oz) whole kernel corn, red and green peppers, drained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup chopped onions
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 1/2 teaspoon pepper
  • 1/2 cup chopped fresh cilantro
  • 4 cups tortilla chips, coarsely crushed
  • 1/2 cup sour cream
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

260 Calories
10g Total Fat
16g Protein
25g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: About 1 1/3 Cups
Calories
260
Calories from Fat
90
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.

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