Slow Cooker Chicken Tortilla Soup | Polka Dot Cottage

Slow Cooker Chicken Tortilla Soup

Posted December 11th, 2008 by


Poor Neil.  He doesn’t subscribe to the theory that soup can be considered a meal.  It never used to be an issue between us, but somewhere in the last year, I went and became a soupie.  I’ve been seduced by these steaming bowls of goodness.  Where once I was of the mind that the only soup worth having was a bowl of nearly-drained ramen noodles (and even that was only appealing when one was felled by some illness that required long periods of couch rest), I now have a freezer brimming with leftover homemade soups.  And poor Neil, who never had a problem with the occasional ramen noodle supper, has found himself face-to-face with at least one supper per week lately, where soup was the star.

It’s not that I’m completely unsympathetic to his feelings, but I just can’t stop making soup.  To prove that I’m not completely heartless, when I tried out tonight’s Chicken Tortilla Soup recipe, I didn’t make it to stand alone on our plates.  I also baked a loaf of Bread Machine Zucchini Bread, and made us some grilled pepperjack cheese sandwiches.

Hopefully that smoothes things over a bit between us :-)


  • 28 ounces  crushed tomatoes — canned
  • 10 ounces  enchilada sauce — canned
  • 2 medium  yellow onions — chopped
  • 4 ounces  chopped green chiles — canned
  • 1 clove  garlic — minced
  • 3 tablespoons  chopped fresh cilantro
  • 2 cups  water
  • 14 1/2 ounces  chicken broth — canned
  • 1 teaspoon  ground cumin
  • 1 teaspoon  chili powder
  • 1/2 teaspoon  salt
  • 3 dashes  black pepper
  • 1bay leaf
  • 3/4 teaspoon  dried oregano
  • 9 ounces  cooked chicken — chopped


  1. Combine all ingredients except chicken in the slow cooker.  Cover and cook on Low for 5 to 6 hours, or High for 2 to 2.5 hours.
  2. Add chicken, cover and cook on Low for another hour.

Recipe By: Lisa Clarke, based on a recipe by Beth Hensperger and Julie Kaufmann in Not Your Mother’s Slow-Cooker Cookbook
Weight Watchers Points:
Serving Ideas:
Serve with tortilla chips generously crumbled over the top.

NOTES: For the chicken, I used pre-packaged, pre-cooked, Southwestern style chicken, and chopped it smaller before adding it to the pot.

Six days of lunches

I am freezing the leftovers in single-serving size containers for six easy, healthy lunches for myself sometime in the future :-)

enjoy these similar posts...

Comment RSS feed | Trackback URI | Comment Form

14 Trackbacks and Comments

Links to “Slow Cooker Chicken Tortilla Soup”:

Replies to “Slow Cooker Chicken Tortilla Soup”:

leave a comment...

CommentLuv badge

today's sponsors
trusted affiliates
  • Equal Exchange - Organic and Fair Trade
  • Online Sewing Class
  • Creative Video Workshops on
  • eBook catalog
  • - disclaimer -

  • top commenters

    These friends help keep the conversation flowing here. Why not drop by their blogs and show them a little love?


RSS  Email  Download the Android App  Kindle + Facebook  Twitter  Google Plus  Flickr Tumblr deviantART  Ravelry  Pinterest  YouTube Pandora  LastFM

Site design and contents copyright 2005-2014 by Lisa Clarke.