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Slow-Cooker Chicken Tortilla Soup
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Prep Time:
15 minutes
Total Time:
4 hours 45 minutes
Quick and easy Slow-Cooker Chicken Tortilla Soup with savory flavors of chicken, green chiles, tomatoes, cumin, cilantro, and crunchy tortilla chips. Just 15 minutes prep time for a delicious homemade meal ready when you are.
Ingredients:
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (11 oz) whole kernel corn, red and green peppers, drained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 cup chopped onions
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 1/2 teaspoon pepper
  • 1/2 cup chopped fresh cilantro
  • 4 cups tortilla chips, coarsely crushed
  • 1/2 cup sour cream
Instructions:
  • Coat a 5- to 6-quart slow cooker with cooking spray. Combine broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin, and chili powder in the slow cooker and mix well. Heat oil in a 10-inch nonstick skillet over medium-high heat. Season chicken with pepper and cook in the skillet for 4 to 6 minutes, turning once, until both sides are browned. Transfer the chicken to the slow cooker.
  • Slow cook on Low heat for 3 1/2 to 4 1/2 hours until chicken is fully cooked (at least 165°F in center). Place chicken on a plate, shred with 2 forks, and return to the slow cooker. Mix in cilantro. Serve with crushed tortilla chips and sour cream on top.

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