Chicken Tortilla Soup Recipe
  • 1 lb. chicken breasts, thawed and cut into large chunks
  • 1 medium onion, finely chopped (my kids hate onions, so I eliminated this one)
  • 1 can diced tomatoes or diced tomatoes with green chilies
  • 1 can mild enchilada sauce (make sure it is mild, I used medium once and it was too spicy for my kids!)
  • 1¾ cup chicken broth
  • 1 cup frozen corn
  • ½ red bell pepper, finely chopped
  • 3 cloves garlic, chopped or minced
  • 2 tsp. chili powder
  • 1½ tsp. cumin
  • ½ tsp. salt
  • 4 soft corn tortillas, cut into strips
  1. Spray slow cooker with non-stick cooking spray.
  2. Place all ingredients into cooker, except for the tortillas, and stir well to blend.
  3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
  4. Thirty minutes before serving, use a fork and knife to separate the chicken into shreds and add the tortilla strips.
  5. Serve with cornbread muffins.
Recipe by Inner Child Fun at