Slow Cooker Chicken Tortilla Soup

Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice.

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Servings 6

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( 67 ) Ratings

67 Ratings

5 Stars 15%

4 Stars 13%

3 Stars 18%

2 Stars 24%

1 Stars 11%

Member Reviews ( 15 )

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ingredients 13
Prep Time 10 min
Total Time 5 hr 10 min

Ingredients

6: boneless skinless chicken thighs (1 1/4 lb)

1: medium onion, chopped (1/2 cup)

3: (6-inch) corn tortillas, cut into 1-inch pieces

1 1/2: cups Green Giant® Niblets® frozen whole kernel corn, thawed

1: can (15 oz) chick peas or garbanzo beans, drained, rinsed

1: can (4.5 oz) Old El Paso® chopped green chiles

3/4: cup salsa verde

2: cans (14 oz each) chicken broth

1: teaspoon dried oregano leaves

1: teaspoon ground cumin

1/2: teaspoon ground red pepper (cayenne)

2: tomatoes, seeded, chopped

: Chopped fresh cilantro leaves, if desired

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Directions

1 In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
2 Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving. Garnish with cilantro.

EXPERT TIPS

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Expert Tips

Salsa verde is "green salsa," which is made from tomatillos, green chiles and cilantro. It can be found in the Mexican section of supermarkets.

The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 1160mg; 1160%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 7g 7% Sugars 5g 5% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 25%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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thomas528

report Posted Oct. 16, 2012 2:56 PM

i used roma tomatoes they had less seeds and made the broth thick i don't care for the green chile's so i left them out , i used chicken breasts and thights , i also added PROGEESIO'S CHICKEN FLAVOR BOOST IT CAME OUT GREAT

coleary

report Posted Jul. 31, 2012 2:41 PM

this is GREAT, I changed it up abit and added zuchini and chopped carrots to it as well. and we fry up some of the tortilla in coconut oil to put in the soup afterwards. very good.

renorthup

report Posted Mar. 3, 2012 7:05 PM

Great flavor! I'm thinking of adding black beans and a doubling the tortillas next time. I omitted the tomatoes because my family doesn't eat them. I will make it again!

gmama98

report Posted Jan. 10, 2012 12:34 PM

My husband loved this soup! I made it for a church event and everyone raved. I did substitute 1 can of rinsed Black Beans for the Garbonzo Beans and I used a can of Rotel Tomatoes instead of the cut tomatoes and the end. I also used 6 corn tortillas instead of 3. It was fabulous and I will absolutely make it again.

mskim0928

report Posted Jan. 5, 2012 12:27 AM

I enjoyed this recipe, but I wasn't crazy about it. It has a nice flavor, but it can be a bit spicy. I like spicy dishes, but would recommend making sure the chiles and salsa verde are mild and/or omitting the cayenne if you don't like it spicy. I used black beans (I like them better than chick peas), and used another reviewer's suggestion to use canned tomatoes with green chiles instead of fresh tomatoes and a can of green chiles. I also used canned corn instead of frozen. I am having it for dinner tomorrow as leftovers and expect that the flavors will marry overnight and be stronger.