Chicken tortilla soup recipe - WFSB 3 Connecticut

Chicken tortilla soup recipe

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Check out this recipe for chicken tortilla soup. Check out this recipe for chicken tortilla soup.

Here is the recipe for chicken tortilla soup: 


1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts

3/4 teaspoon salt

1/2 teaspoon pepper

2 cups water

1 1/2 cups Progresso™ chicken broth (from 32-oz carton)

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained

1 can (10 oz) Old El Paso™ enchilada sauce

1 large onion, chopped (1 cup)

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 cup chopped fresh cilantro

4 cups tortilla chips, coarsely crushed

1/2 cup sour cream


1 Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper. Cook 4 minutes, turning once, until browned on both sides. Place chicken in slow cooker. Add water, broth, tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili powder.

2 Cover; cook on Low heat setting 4 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Cover; cook 30 minutes longer. Top each serving with 1/2 cup crushed tortilla chips and 1 tablespoon sour cream.