chicken tortilla soup recipe

Slow Cooker Chicken Tortilla Soup

Slow Cooker Tortilla Chicken Soup


  • boneless skinless chicken breasts- 1½-2 lbs
  • onion- 1, peeled and minced (store half of minced onion for day 3- Greek Pita Pockets)
  • black beans- 1 15oz. can, drained
  • red mild enchilada sauce- 1 28oz. can
  • crushed tomatoes-1 15oz. can
  • chicken broth- 1 15oz. can
  • avocado- 1 , sliced


  1. Place chicken breasts in slow cooker
  2. Add half of minced onion (store half for Day 3- Greek Pita Pockets), black beans, enchiladas sauce, tomatoes and chicken broth
  3. Cook on high 5-6 hours
  4. During last hour of cooking, chicken will shred upon stirring with spoon
  5. Serve soup garnished with avocado slices


chicken tortilla soup recipe

Slow Cooker Chicken Tortilla Soup with Zesty Polenta Cakes

Slow Cooker Chicken Tortilla Soup is perfect with the following dishes:

Zesty Polenta Cakes


  • polenta, prepared- 1 chub (tube)
  • Staples
  • minced garlic- 1 tablespoon
  • olive oil
  • salt
  • dried oregano
  • paprika


  1. Heat olive oil in medium non-stick skillet
  2. Season both sides of polenta with salt, a pinch of basil and paprika
  3. Cook polenta rounds (slices) in olive oil until brown, approximately 4 minutes each side


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3 Responses to Slow Cooker Chicken Tortilla Soup

  1. wendy March 23, 2012 at 2:45 pm #

    I love this recipe! I am looking for the nutritional break down – calories, fat, protien etc.

  2. Heide M. March 3, 2014 at 7:46 pm #

    Thanks for posting this recipe.


  1. Easy Dinner Idea of the Week | Toni Spilsbury - August 18, 2012

    […] easy dinner idea of the week is our slow-cooker recipe for Chicken Tortilla Soup and Zesty Polenta Cakes.  By placing all of our ingredients in the slow cooker in the morning, dinner is ready at the end […]

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