Easy Slow Cooker Chicken Tortilla Soup Recipe – Comforting & Flavorful

Looking for a hearty, flavorful, and easy-to-make soup? This Chicken Tortilla Crockpot Soup is the perfect comfort food for busy days. Packed with shredded chicken, vibrant vegetables, and a blend of spices, this slow cooker recipe is a crowd-pleaser. Serve it with crispy tortilla strips for a satisfying crunch that elevates every bite.

Ingredients:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 (15 ounce) can black beans, rinsed
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• Vegetable oil (for brushing)

Preparation:

1. Combine Ingredients: Place the shredded chicken, mashed tomatoes, enchilada sauce, chopped onion, green chiles, and minced garlic into a slow cooker. Pour in the water and chicken broth, then season with cumin, chili powder, salt, black pepper, and a bay leaf. Stir in the frozen corn, black beans, and chopped cilantro.

2. Cook: Cover the slow cooker and cook on the Low setting for 6 to 8 hours or on the High setting for 3 to 4 hours. The soup is ready when the flavors have melded together beautifully.

3. Prepare Tortilla Strips: Preheat your oven to 400°F (200°C). Lightly brush both sides of the corn tortillas with vegetable oil. Cut the tortillas into strips and spread them on a baking sheet. Bake for 10 to 15 minutes, or until they are golden and crisp.

4. Serve: Ladle the warm soup into bowls and top with the crispy tortilla strips. Garnish with extra cilantro if desired. Enjoy this comforting and flavorful Chicken Tortilla Crockpot Soup!