Easy Slow Cooker Chicken Tortilla Soup
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5 from 3 votes

Slow Cooker Chicken Tortilla Soup

Best ever Chicken Tortilla Soup in the Slow Cooker! The easy and fresh Slow Cooker Chicken Tortilla Soup Recipe is bright, zesty, and loaded with goodness.
Prep Time15 mins
Cook Time8 hrs
Course: Soup
Cuisine: American, Mexican
Servings: 8
Calories: 309kcal
Author: Sommer Collier

Ingredients

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds
  • 2 large carrots peeled and thinly sliced
  • 1 large onion peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 2/3 cup chopped cilantro
  • 1/2 - 1 whole jalapeno seeded and chopped
  • 1 bay leaf
  • 2 cans Old El Paso Red Enchilada Sauce (10-ounce cans)
  • 32 ounces chicken broth
  • 2 avocados
  • 2 tomatoes diced
  • 1 cup shredded monterey jack cheese
  • 12 Old El Paso Tostada Shells 1 box

Instructions

  • Place the chicken breasts, carrots, onions, garlic, cilantro, jalapeno, bay leaf, Old El Paso Enchilada Sauce, and chicken broth in a large slow cooker. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and¬†turn the slow cooker on medium to low. Slow cook for 8-10 hours.
  • When ready to eat, remove the chicken breasts and shred with two forks. Place the chicken back into the soup. Then crumble 8 Old El Paso Tostada Shells into the soup and stir.
  • To serve: Ladle the hot soup into bowls and garnish with more crumbled tostada shells, a sprinkle of cheese, sliced avocado, and diced fresh tomato.

Notes

This slow cooker recipe is made to simmer all day while you are at work. You can turn your slow cooker on high and cook it within 3-4 hours, but you will need to saute your onions first, because they won't soften in the slow cooker in that time.

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 26g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 705mg | Potassium: 670mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3115IU | Vitamin C: 23.3mg | Calcium: 152mg | Iron: 1.3mg