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.
Once again, this soup was requested at our family Christmas celebration! We plan to make MORE than we need so we can freeze the rest and enjoy it a few more times later on. LOVE that you can have the number of servings calculated (thank you!) - makes life easier. Love this soup!!!
Mel January 6, 2014 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!!
Annie December 30, 2013 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!
dani October 24, 2013 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.
nomnomnom July 17, 2013 REVIEW:
VERY good recipe! Way better than I expected it to turn out. Will make this again for sure
Chris February 2, 2013 REVIEW:
Delicious! Extra cilantro!!
Member since: Oct 4, 2011
JayhawkLove 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!
Soup girl November 5, 2010 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!
Guest Foodie June 8, 2009 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 donât like chunks of tomatoes). Because I didnât 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!
Marie77 November 17, 2008 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!!
Member since: Nov 12, 2008
debbiestandridge 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.
Chris November 10, 2008 REVIEW:
Great recipe for Sunday football. Husband LOVED it and ate to excess. Added green pepper, and jalapenos for extra kick.
Kirsten October 13, 2008 REVIEW:
This soup was amazing!! It has quickly become mine and my husband's favorite crock pot recipe. It's quick and easy too which I love.
Debby May 4, 2008 REVIEW:
Fabulous and very easy to make! I put the chicken in while still frozen and shredded it about one hour before serving. I also put in black beans and substituted hominy for the corn. Every bite my Husband took he made a comment on how good it was. He asked me when I plan on making this again. I know it will be soon.
novice cook April 21, 2008 REVIEW:
I left out the corn and the cilantro. Garnished with Monterey Jack cheese. It was a hit with my family and very easy.
Guest Foodie January 22, 2008 REVIEW:
This soup is great. My husband loves it and it gets better with age. We'd probably like it even better with a little more spice but it is great!
Jen December 18, 2007 REVIEW:
My husband considers himself an expert on chicken tortilla soup and says this recipe is among the best he's tasted! It's become a favorite in our house.
Member since: Nov 19, 2007
Ashtarasky November 19, 2007 REVIEW:
This recipe was amazing! I took the corn out, and added more chiles. I also fried the tortilla strips on the stove top, which was wonderful. After it was finished I garnished it with avocado, cheese, lime and cilantro. I also left the crock pot on overnight on warm, so it simmered and was even better the next day...I also bought the already made rotisserie chicken from the store and shredded it to cut time. I'm making it again tonight!!
Guest Foodie February 19, 2007 REVIEW:
I have made this a number of times for family and friends. They have all asked for the recipe. For the enchilada sauce I use 1/2 red (spicy) and 1/2 green (mild). I also do not add cilantro to the soup and just have a small bowl as a condiment for people to add as they wish. Instead of baking the tortilla chips, I serve the soup with bought tortilla chips, chopped tomatoes, chopped avocados and grated cheddar cheese. Delicious!!
Guest Foodie February 4, 2006 REVIEW:
This was excellent! Very easy to make. Will be making it a lot in the future.
lori January 22, 2006 REVIEW:
I used to pick up tortilla soup from a restaurant nearby every week but this soup was fabulous and my craving was satisfied with this. Also my kids and one of their picky friends loved it!
Member since: Oct 7, 2004
LuvinMyHubby November 17, 2004 REVIEW:
This recipe is out of this world! And, my husband couldn't get enough, to boot! I'll definitely be making this often.
Breakfast casseroles are a great way to feed your family a delicious breakfast, or cook up a crowd-sized brunch. Try an overnight casserole, simply make the night before and in the morning bake to perfection.