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Slow Cooker Chicken Tortilla Soup

Poultry, Vegetables

Submitted by Faith Portman


  • 1 medium onion, chopped
  • 4 boneless, skinless chicken breasts
  • 15 oz can diced tomatoes
  • 10 oz can Original Ro-Tel tomatoes and green chilies
  • 2 (4 oz) cans chopped green chilies
  • 15 oz can red enchilada sauce
  • 2 cloves garlic, minced
  • 14.5 oz can chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 bay leaf
  • 10-oz pkg frozen corn


Place chopped onions in slow cooker and layer chicken breasts (which can be frozen) on top. Add diced tomatoes and Ro-Tel with juices, green chilies, enchilada sauce, garlic, chicken broth, spices and bay leaf. Cook on low 6–8 hours. 

Remove chicken to plate and shred with forks. Remove bay leaf. Return chicken to slow cooker and stir in corn. Continue to cook until corn is hot. Serve and enjoy with your favorite toppings, like cilantro, lime wedges, shredded cheese and sour cream. Serves 6–8. 

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