Crock-Pot Chicken Tortilla Soup Recipe

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Crock-Pot Chicken Tortilla Soup
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  1. In slow cooker, combine shredded chicken, whole tomatoes (hand crushing to break them into smaller pieces), enchilada sauce, green chilies, onion, and garlic. Add chicken broth, water, and spices. Stir in corn. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove bay leaf before serving.
  2. Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips and spread on baking sheet. Bake, turning occasionally, until crisp; about 5-10 minutes. Use to garnish soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 501.69 Kcal (2100 kJ)
Calories from fat 269.82 Kcal
% Daily Value*
Total Fat 29.98g 46%
Cholesterol 52.15mg 17%
Sodium 1076.8mg 45%
Potassium 474.69mg 10%
Total Carbs 40.84g 14%
Sugars 2.16g 9%
Dietary Fiber 3.72g 15%
Protein 20.8g 42%
Vitamin C 14.3mg 24%
Iron 2.1mg 12%
Calcium 84.3mg 8%
Amount Per 100 g
Calories 173.4 Kcal (726 kJ)
Calories from fat 93.26 Kcal
% Daily Value*
Total Fat 10.36g 46%
Cholesterol 18.03mg 17%
Sodium 372.17mg 45%
Potassium 164.06mg 10%
Total Carbs 14.11g 14%
Sugars 0.75g 9%
Dietary Fiber 1.29g 15%
Protein 7.19g 42%
Vitamin C 4.9mg 24%
Iron 0.7mg 12%
Calcium 29.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.8
  • 14

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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