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Challenge: Slow Cooker to the Rescue

Chicken Tortilla Soup

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The flavors of the Southwest come together in the slow cooker for an easy, healthy, weeknight dinner.

Chicken Tortilla Soup

  • Servings: 1 cup
  • Yield: 8
  • Prep Time: 15 min
  • Cooking Time: 8 hr


  • 1.5 lb chopped chicken breast
  • ½ tsp salt
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 2 Tbs paprika
  • ½ tsp cumin
  • 7 ounces diced green chilies
  • 8 corn tortillas pulverized
  • 20 ounces crushed tomatoes
  • 4 cups chicken broth


  1. Put all ingredients into a slow cooker, stir and cover.
  2. Heat on 'high' for 6 hours or 'low' 8 hours. Certainly, though, it is fine to be left longer as the texture and flavor continue to improve up to 12 hours.
  3. If you want to fry your own tortilla strips (recommended) take 5 corn tortillas and cut into long thin strips (think shoestring potato sized). Heat vegetable oil in a pot over medium high heat until 325F or until you can place a strip into the oil and it fries without smoking. Fry all strips for 30 seconds or until golden and crispy, then drain on a paper towel.

Recipe Tags

Chicken Tortilla Soup is my go-to weeknight favorite, not only because it's a slow-cooker hero, but it also freezes well. There are many different variations on this Southwestern favorite, but I make it with a rich, peppery tomato broth and top it off with homemade crispy tortilla strips.

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