Chicken Tortilla Soup

This is one of my freezer crock pot cooking meals that I used in this post over at my other blog, Loving My Nest. Check it out!
Chicken Tortilla Soup

Chicken Tortilla Soup


1 lb chicken (boneless, skinless breasts)
1 15 oz can diced tomatoes with chilies
1 10 oz can enchilada sauce (make sure it’s gluten free if that’s an issue for you!)
1 medium onion
1 4 oz can chopped green chilies
2 cloves minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups frozen corn
1 TBS chopped Cilantro (for garnish)
Corn Tortilla chips


Put all ingredients in a gallon zip lock bag (except the cilantro and tortillas) and freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred chicken after cooking, serve with cilantro and crushed tortilla chips.

Serves 6-8 people

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5 thoughts on “Chicken Tortilla Soup

  1. Going to try these for the first time and they look delicious Z just wondering if the picture shows 2 zip lock bags does that mean it makes 2 or would you need to double it? Thank you! I’m so excited!

  2. I just made this soup & it is delicious!!! The only thing I changed was leaving out the can of green chilies & using 20 ounces of the tomatoes with chilies. It turned out thicker than normal soup. I’m not sure what your serving size is, but my family managed to get 3 bowls out of this recipe.

  3. I always add 32oz. of chicken broth to this recipe to make it a soup. It’s a favorite at my house. My family always asks for this, just about once a week. We also make our own tortilla strips, and dice up avocados to finish this nicely.

    1. I was wondering the same thing and she uses a similar chicken tortilla recipe for her first crock meal post. it says to add 2 cups of water and 1 14 oz can of chicken broth

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