SLOW COOKER AUTHENTIC TORTILLA SOUP – simply delicious. Tortilla soup has never been so easy or taste so good.
This slow cooker authentic tortilla soup is incredibly easy to make, and incredibly worth it! I love making this easy soup year round, but especially on cold wintery days. It’s a perfect addition to any dinner table!
Slow Cooker Authentic Tortilla Soup this is our family’s favorite recipe for tortilla soup. It’s easy, delicious and a crowd pleaser. What is great about this soup is that you can adapt it to how you like. Love corn? I do, add it in (we do this most of the time) but my hubby prefers not. Like beans? Have then available on the side so people can choose whether to add them in or not. Have an assortment of toppings like purple onion, avocado, cilantro, limes, sour cream and of course tortilla chips! Chips are a must.
My sister Nicole has an amazing tortilla soup but I wanted to try something without beans because my hubby hates beans. So I made this recipe and it has become an instant hit with my kids, our family and friends. My family requests this every Christmas Eve at our big family dinner, even my sister Nicole loves it. And my sister Tami makes this recipe all the time. I love this Slow Cooker Authentic Tortilla Soup and I can’t wait for it to become a staple in your home as well.
It’s so easy just throw everything in the slow cooker and let it do its thing. What makes this recipe top notch is that it freezes so well, so if you have leftovers? Which you probably won’t, stick in the freezer and enjoy another time or take as a meal to a friend. Enjoy! XOXO San
Have an instant pot? Try this 10-Minute Chicken Tortilla Soup. Need to have all of your ingredients from the pantry try this 8 Can Taco Soup. Or want a twist on tortilla soup try these Cheesy Southwestern Tortilla Soup Recipe, Slow Cooker Quinoa Tortilla Soup or Turkey Tortilla Soup.
What is tortilla soup?
How do you make tortilla soup?
Don’t forget to pin this to your favorite Pinterest board for later.
- 2 chicken breast, uncooked
- 1 (28 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 1 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn, optional (I love it with)
- 1 tablespoon chopped cilantro
- Options for garnishes: cilantro, cheese, sour cream, avocado and lime slices
In a slow cooker add all of the ingredients. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred the chicken right before you serve.
NOTE: If adding the corn, add it the last hour so it doesn’t get too mushy or consume the soup with its flavor.