Crockpot Chicken Tortilla Soup
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
Simple, flavorful, and healthy Chicken Tortilla Soup slowly cooks to perfection in the crockpot while you’re away for the day!
  • • 1 pound raw boneless, skinless chicken breasts
  • • 1 medium onion, finely chopped
  • • 1 can (14-ounce) diced tomatoes with green chiles (do not drain)
  • • 1 can (4.5-ounce) chopped green chiles
  • • 1 quart chicken broth
  • • 1 cup frozen corn, thawed
  • • 3 teaspoons dried minced garlic, OR 4-6 fresh garlic cloves, minced
  • • 2 teaspoons chili powder
  • • 1 and ½ teaspoons ground cumin
  • • 4 soft corn tortillas
  • • Optional toppings: cilantro, sour cream, shredded cheese, diced avocados
  1. • Spray the bowl of a large (4 quart) slow cooker with nonstick cooking spray.
  2. • Place raw chicken in the bottom of the slow cooker. Cover chicken with chopped onions, diced tomatoes, green chiles, chicken broth, corn, garlic, chili powder, and cumin.
  3. • Cover slow cooker and cook on low for 6-7 hours, or until chicken is fully cooked.
  4. • Remove chicken from slow cooker, and shred, using 2 forks. Return to slow cooker and mix well.
  5. • Preheat oven (or use a toaster oven) to 350 degrees F. Using a pizza cutter or knife, cut into strips, about ¼-1/2-inch wide, and about 1 inch long. Place corn tortilla strips onto baking sheet, and bake for about 6-8 minutes, or until crispy.
  6. • Top each serving of tortilla soup with a few tortilla strips and additional toppings, if desired.
  7. • Serves 6
Recipe by SunnySideUps | Living Life Sunny Side Ups at