Slow Cooker Chicken Tortilla Soup

Last month (November 2020) I went dairy free and it was a good decision to do that. Less cramps and bloating and my stomach just seemed better overall. I was in denial for quite some time and sleep wouldn’t be that great from the stomach cramps. For the most part I will eat dairy-free during the week and if I do have something that is loaded with cheese like pizza I’ll take a lactaid prior to eating. Sorry if I bore you to death about my dairy discovery but if you don’t want to read through it just use the jump to feature button at the top of the recipe. 

This chicken tortilla soup recipe is a good recipe to make for lunch if you are dairy-free but you just have to watch the type of toppings you put on.  I love creamy tortilla soup recipes but this recipe is just as satisfying as the creamy soups and spicy. 

Ingredients for Slow Cooker Tortilla Soup 

• Chicken - use cooked rotisserie chicken to make the cooking time faster! 
• Peeled Tomatoes - if you don’t like chunky tomatoes use a can of crushed tomatoes instead 
• Enchilada Sauce - do not skip this ingredient! 
• Canned Chicken Broth - use unsalted or low sodium to keep the sodium content low 
• Spices - Cumin, Chili Powder, Salt, Bay Leaf, and Pepper 
• Vegetables - Corn, green chili peppers (from a can), pinto or black beans 
• Tortilla Strips - optional 

Toppings 

• Cheddar - Aged cheddar is supposedly OK to eat if you are lactose intolerant. The older the cheese is the less lactose it has. I was able to eat this without any side effects. Might be different for some though.
• Avocado 
• Tortilla Strips - see cooking instructions below 
• Sour Cream look for Dairy-free sour cream brands such as Kite Hill
• Cilantro

How to Slow Cooker Tortilla Soup 

For the full recipe please see the recipe card below. 

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and 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.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
5. Serving size: 1 ½ cups

Other  Soup Recipes to Try 

Cheesy Chicken Tortilla Soup 

Weight Watchers Zero Point Tortilla Soup 

Trisha Yearwood’s Chicken Tortilla Soup 

Instant Pot Broccoli Cheddar Soup 

Chicken Fajita Soup If you’ve tried this Slow Cooker Tortilla Soup  or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest or Instagram! Make sure to tag me in the photo.

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