Slow Cooker Chicken Tortilla Soup Recipe

5 stars (4 reviews)

Slow Cooker Chicken Tortilla Soup Recipe

Best ever Chicken Tortilla Soup in the Slow Cooker! The easy, fresh, and gluten free Slow Cooker Chicken Tortilla Soup Recipe is zesty and loaded with goodness.

Prep Time15

Cook Time8

Course: Soup

Cuisine: American, Mexican

Servings:

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

US Customary - Metric

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.

This soup keeps very well in an airtight container in the fridge for up to 4 days. Leftovers taste amazing for reheated meal prep lunches and dinners!

To Freeze: Cool the soup completely before transferring it to an airtight container. Wrap the container in a layer of aluminum foil for extra protection. Place in the freezer and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.

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