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  chicken tortilla soup recipe

CrockPot Chicken Tortilla Soup Recipe

Spicy Mexican Chicken Soup Recipe With Tortillas



This popular Mexican soup is a favourite with kids. Try Crockpot Chicken Tortilla Soup at your next Mexican theme party. If you like chilies, it's a good crock pot chili recipe that is easily adjusted to your taste.

Be Inspired To Use Your Slow Cooker For This Spicy Mexican Soup

chicken tortilla soup recipe

Crockpot Chicken Tortilla Soup Recipe Ingredients


Tortillas are perfect to have with your favourite soup. You can make your own tortillas or buy them. Tortillas are said to be the national bread of Mexico and is made from maize or corn flour. They are thin, unleavened flatbread and coked on a hot griddle.

Serves 4

  • 1 whole cooked chicken
  • 1 can Cream of Chicken Soup
  • 1 chopped onion
  • 1 crushed clove garlic
  • 1 can whole tomatoes
  • 4 chopped green chillies (more if you like it hot)
  • 2 cups water
  • 1 cup Enchilada sauce
  • 1 cup frozen corn
  • 1 tsp cumin
  • salt and pepper to taste
  • extra chili powder if you need fire
  • 10 corn tortillas cut into 1/4 inch strips
  • 2 tablespoons vegetable oil
  • chopped cilantro or parsley to garnish.
  • enough grated / crumbled cheddar cheese for each serving

How To Make Chicken Tortilla Soup

Remove the meat from the chicken and discard the bones. In the Crock pot or slow cooker, place the chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add the water and the other seasonings and then stir in the frozen corn.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

When the soup is nearing then end of its cooking time,lay the tortilla strips on a baking tray and lightly brush with vegetable oil. Bake until crispy at 400 F, turning frequently.

Remember to remove the bayleaf from the crockpot before serving!Serve in soup bowls and garnish with the tortilla chips, grated cheese and cilantro or parsley.

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