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–+ servings
Chicken Tortilla Soup Picture

Slow Cooker Chicken Tortilla Soup Recipe

Jen Schall
This Chicken Tortilla Soup Recipe is made in a slow cooker, ensuring a hands-off approach and a flavorful meal for all.
4 from 7 votes
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Cuisine Mexican
Servings 12 1 serving
Calories 133 kcal

Ingredients
  

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 rib Celery diced
  • 5 medium Carrot diced
  • 2 large White Onion diced
  • 4 cloves Garlic diced
  • 26 ounces Chopped Tomatoes
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 6 cups Chicken Stock
  • 3 cups Chicken
  • 3 cups Bell Peppers
  • Tortilla Chips

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the celery, carrots, onions, and garlic, and sauté until tender (about 5 minutes).
  • Stir in the tomatoes and spices (cumin, ancho chili powder, salt, and pepper), and continue to cook for an additional minute or two.
  • Pour the vegetable mixture into your slow cooker. Stir in the chicken stock, shredded chicken, and bell peppers.
  • Cook on low for 8 hours.
  • When you are ready to serve, simply add tortilla chips and your other favorite toppings.

Notes

  • Want to save the leftovers? This soup freezes well. Just transfer the cooled soup to an airtight container and freeze for up to 6 months. Then, just reheat, and enjoy!
  • A carton of chopped tomatoes should be equal to 26 ounces

Nutrition

Calories: 133kcalCarbohydrates: 7gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 646mgFiber: 1gSugar: 2g
Keyword Chicken, Crock Pot, Dinners, Freezer Meals, Mexican, New Mom in the Kitchen, Simmering, Soups
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