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Slow Cook Chicken Tortilla Soup 1

6 servings, about 1.5L
Prep info
30 min prep + 6 hr cook & 10 min prep
Prep time
Not set
Cook time
6 hours, 30 minutes
Time required
6 hours, 30 minutes
Oven preheat


  • 780 mL chicken stock (26 fl oz)
  • 150 g tomato paste (5 oz)
  • 225 g canned diced tomato (7.5 oz)
  • 1.5 c cooked chicken (shredded)
  • 1/2 diced chili pepper
  • 1/4 c diced onion
  • 330 g fresh tomatoes (diced)
  • 1 cloves minced garlic
  • 1 T minced cilantro
  • 1 t ground cumin
  • 1 t freshly ground black pepper
  • 1/2 t Salt (Table)
  • 1 t Tabasco Chipotle sauce (to taste)
  • 1 t chipotle paste (optional)
  • Garnishes
  • 1/2 c shredded cheddar cheese
  • 2 T chopped cilantro (pulled from stem)
  • 1/2 lime (cut into wedges)
  • 1 c crushed tortilla chips


Slow cooker method:

1. Throw everything except the garnishes in your slow cooker and let it cook on high for 5-6 hours.

2. Dress with garnishes and give it a squeeze of lime (a must), serve, and enjoy!

Stovetop method:

1. Saute the garlic and onion in 1T olive oil before adding the remaining ingredients.

2. Simmer for at least an hour so that the flavors mix together. 


Notes from source: I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...

SJ Note 31 July 2011: Tasty, but it came out too spicy hot this time.  Next time taste before serving to see if we need to add cream to tone down the heat.  I've pared down the heat in this copy from what we used, we'll try it again.  Other than the heat issue, it was quite flavorful - a keeper!

SJ Note 14 Sept 2011: Thawed & reheated - the freezing process toned down the heat considerably, so it was tasty without modification this time.

SJ Note 20 Jan 2018: Took out some of the heat. Tasty, and not too hot. Have made changes above.