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Chicken Tortilla Soup

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Course: Dinner, Lunch
Cook Time: 8 hours
Servings: 6


  • 1 Slow Cooker


  • 3 cups boneless chicken breasts (cut in 1-inch pieces)
  • 1 cup onion (chopped)
  • 2 14 1/2 ounce cans diced tomatoes (no salt added)
  • 1 14 oz. can low-sodium chicken broth
  • 1 4 oz. can chopped chilies
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 cup frozen corn
  • 1/2 cup green bell pepper (chopped)
  • 6 corn tortillas (cut in 1-inch Strips)
  • cilantro (optional)


  • Mix first 7 ingredients in slow cooker. Cover and cook on low 7-8 hours.
  • Turn to high and stir in corn and green peppers. Cook 30 minutes until vegetables are tender.
  • Heat oven to 450°F. Place tortilla strips on cookie sheets sprayed with non-stick vegetable oil spray. Bake until crisp, but not brown, about 6 minutes
  • Spoon soup into bowls, top with tortilla strips. Sprinkle with cilantro if desired.
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