Melinda's Chicken Tortilla Soup Recipe

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Melinda's Chicken Tortilla Soup
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  1. Serves 8
  2. Pound Chicken Breasts
  3. (15 oz) can Whole Peeled Tomatoes – mashed
  4. (10 oz) can Enchilada Sauce
  5. Medium Onion – chopped
  6. (4 oz) can Diced Green Chile Peppers
  7. Cloves Garlic
  8. (14.5 oz) cans Chicken Broth
  9. Teaspoon Cumin
  10. Teaspoon Chili Powder
  11. Teaspoon Salt
  12. 1/4 teaspoon Black Pepper
  13. Bay Leaf
  14. (12 oz) package Frozen Corn
  15. Tablespoon chopped Cilantro
  16. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. One half hour before serving, remove chicken breasts, shred and return to slow cooker.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* 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

  • 0
  • 0

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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