1 1/2 pound boneless chicken, cooked and shredded 1 can (15 ounce size) whole tomatoes 1 can (10 ounce size) enchilada sauce 1 medium onion, chopped 1 can (4 ounce size) chopped green chilies 1 clove garlic, minced 2 cups water 1 can (14.5 ounce size) chicken broth 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 package (10 ounce size) frozen corn 1 tablespoon dried chopped cilantro 2 tablespoons vegetable oil Grated Parmesan cheese, (garnish)
In CROCK-POT Slow Cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
Remove and discard bay leaf.
Preheat oven to 400 degrees F. Lightly brush both sides or tortilla with vegetable oil.
Cut tortillas into 2 1/2 x 1/2-inch strips. Spread tortilla strips onto baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated Parmesan cheese over soup. Serve immediately.
Mel REVIEW: I love this recipe! We have it on a regular basis. I use leftover (or a fresh one) rotisserie chicken, 4 cups of low sodium chicken broth (omit the water) roasted diced tomatoes and fresh cilantro. I serve with mexican cheese blend and mexican corn muffins. My husband has never been much of a soup person but he loves this and asks for it often. I passed the recipe on to my father and he cooks it for him & my grandfather on a regular basis. I would definitely recommend this for a family/ It is not too spicy for kids or you can kick it up for adults! Thanks for sharing!!
Dec 30, 2013
Annie REVIEW: AWESOME SOUP!!! We had some tortilla soup in a restaurant and decided to look up a recipe to make at home. We found this one and we (and the entire family) LOVE, LOVE it!!! No need to look any further. AND it's not hard to make. We make larger quantities and cook it in a stock pot so we can freeze some and eat the rest. When serving, we often add a Mexican blend of shredded cheese and a spoonful of sour cream... yum!
Oct 24, 2013
dani REVIEW: Brought this to a party over the weekend and everyone really loved it. It's very authentic tasting but made so simply in the crock pot. this was my first time making a crock pot tortilla soup and I don't see any reason to go back to the old way.
Jul 17, 2013
nomnomnom REVIEW: VERY good recipe! Way better than I expected it to turn out. Will make this again for sure
Feb 2, 2013
Chris REVIEW: Delicious! Extra cilantro!!
Oct 4, 2011
JayhawkLove Member since: October 4, 2011 REVIEW: I LOVE this recipe. I've made it many times. I did however change a few things so I didn't have to run to the store. Instead of a can of tomatoes and a can of green chilies, I use 2 cans of rotel(i love tomatoes) I also use fresh cilantro instead of dried. and i put way more than a tablespoon in. I think it adds great flavor!
Nov 5, 2010
Soup girl REVIEW: I brought this to a staff potluck lunch once and am asked to make it every time! Even those that said they're not 'soup' people loved it. So easy and delicious!
Jun 8, 2009
Guest Foodie REVIEW: This has got to be the best tortilla soup I have ever made, it was spicy and I love spicy! I changed it just a little depending on what I had on hand, but the items were not enough to change the recipe taste, at least I don't think it would have. Instead of onion I used shallots, and I used fire roasted diced tomatoes (blended them because I donâ€™t like chunks of tomatoes). Because I didnâ€™t have time to make cooked chicken I used raw chicken and diced it up and threw it in with all the items in the crock pot. I served this with Mexican Cheese instead of Parmesan, which just made this so much better! Thanks for the recipe!
Nov 17, 2008
Marie77 REVIEW: This was wonderful! I omitted the corn and added a can of pinto beans instead. I also used a can of green salsa instead of green chilies. I shredded tortillas in a bowl, ladled the soup in and topped with crushed tortilla chips, parmesean cheese, and sour cream. I recommend this to everyone!!
Nov 12, 2008
debbiestandridge Member since: November 12, 2008 REVIEW: This recipe was a big hit in my house. Instead of parmesean cheese we topped it with diced avocado, sour cream. The kids loved it over plain tortilla chips and cheddar cheese on top. A great great recipe.