This Crock Pot Chicken Soup Recipe is reminiscent of Mexico. A big favorite of visitors to Mexico is tortilla soup – this is our version, and we think it stacks up pretty close to the authentic one.
This soup is so good everybody will want seconds! The spice level is just right – Mild to Medium. It’s even better the next day. Make it once and you will be making it again and again.
It’s fresh, easy, and muy sabrosa!
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Crock Pot Chicken Soup Recipe Mexican Style
Prep Time
25 mins
Cook Time
8 hrs
Total Time
8 hrs 25 mins
Chicken breasts are simmered with green chilies, tomatoes and onion, and then seasoned with cumin and cilantro.
Course: Soup
Cuisine: Mexican
Servings: 6
Calories: 275 kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 can 15 ounces whole peeled tomatoes.
- 1 1/2 cups frozen corn thawed
- 1 large yellow onion chopped
- 1 can 10 ounces enchilada sauce - mild or hot, your choice
- 1 can 4 ounces roasted green chilies, diced
- 2 cloves garlic minced
- 1 quart chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 bay leaf
- 1 tablespoon fresh cilantro leaves only, chopped
- kosher salt and ground black pepper
- 6 corn tortillas
- cooking spray
Instructions
- Season the chicken breasts with the kosher salt and black pepper. Lay them in the bottom of a crock pot.
- Mash the can tomatoes, either with a fork or a sharp kitchen knife. Reserve all the juice. Whisk the mashed tomatoes with the chicken broth, enchilada sauce, ground cumin, chili powder and the fresh cilantro.
- Put the chopped onion, corn, roasted green chilies and the minced garlic over the chicken breasts in the crock pot. Pour the broth over the vegetables and add the bay leaf.
- Cover the pot with a lid, turn to low and cook for 6 to 8 hours. Remove the chicken before serving and shred or dice it, then return it to the pot before serving.
- While the chicken is cooking, preheat the oven to 400F.
- Cut the corn tortillas into thin strips and coat them with cooking spray. Coat a baking sheet with the cooking spray, and spread the tortilla strips over the pan.
- Bake in a hot oven for 10 to 15 minutes, stirring them once or twice. They should be crispy and not oily.
- Put some of the toasted tortilla strips into the bottom of each serving bowl. Ladle in the soup, and top with the remaining strips.
Good To Know – It’s perfectly O K to use store bought chips and crush them up for this recipe. Serve the remaining chips with the soup and add shredded cheddar cheese and sour cream.
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