Slow Cooker Chicken and Tortilla Soup




  1. Place a medium skillet over medium-high heat. When heated, add olive oil and chicken breasts. Cook the chicken until it reaches a deep golden brown color on all sides (roughly 4 minutes per side). Remove chicken from skillet and shred using two forks or very clean hands.
  2. Place chicken, tomatoes, enchilada sauce, onion, chili peppers, and 1 clove of garlic into a large (5+ quarts) slow cooker. Pour in chicken broth. Add rice if desired. Season with 1 tsp cumin, 1 tsp chili powder and 1 tbsp black pepper. Stir in corn and black beans. Cover and cook on high for 3 hours or low for 6-7 hours.
  3. (Carefully) remove the cover. Add remaining clove of garlic and all remaining spices (1 tsp cumin, 1 tsp chili powder, 1 tbsp black pepper). Cook for one more hour.
  4. Top each serving with shredded tortilla strips or crushed tortilla chips and shredded cheese, if desired.


  1. This recipe makes a large amount of food and requires a five quart or larger slow cooker. If you have a smaller slow cooker, adjust the recipe accordingly (e.g., divide by two for a three quart slow cooker).

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