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Easy Chicken Tortilla Soup Recipe

Author Photo
By Traci Smith | Oct 5, 2015

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This Easy Chicken Tortilla Soup is made with beans, corn and tomatoes, and has exceptional South-of-the-Border flavor.
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  • 8 servings



  • 2 cups cooked, shredded chicken
  • 1 pint whole peeled tomatoes, or 1 can (15 ounces), crushed fine
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 cup diced onion
  • 1 can (4 ounces) chopped green chiles
  • 2 cloves garlic, minced
  • 1-1/2 to 2-1/2 cups water, depending on desired thickness of soup
  • 2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/4 cups frozen corn kernels
  • 1 tablespoon chopped cilantro, optional
  • 1 bay leaf
  • 6 to 8 corn tortillas
  • Olive oil


  • Combine chicken, tomatoes, enchilada sauce, beans, onion, green chiles and garlic in a slow cooker. Stir in water, broth, cumin, chili powder, salt, pepper, corn and cilantro, if using. Stir in bay leaf.
  • Cover and cook on low for 6 to 8 hours.
  • About 20 minutes before soup is done, preheat oven to 400 F.
  • Brush both sides of tortillas with a little olive oil, and cut them into strips. Spread out in a single layer on a baking sheet, and bake for 10 to 15 minutes, or until crisp.
  • To serve, ladle soup into individual bowls, and sprinkle tortilla strips over the top.Want more quick ideas for mealtime? Check out 20 Easy Slow Cooker Recipes to find more editor-recommended recipes for every meal.

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