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Slow-Simmered Chicken Tortilla Soup

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Soup
Cuisine: Mexican
Servings: 4 -6
Author: Pam - For the Love of Cooking / Original by Allrecipes


  • Soup:
  • 2-3 tsp vegetable oil
  • 1 small sweet yellow onion diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 3 cloves of garlic minced
  • 4 cups chicken broth
  • 1 10 oz can of whole tomatoes, mashed
  • 1 10 oz can of enchilada sauce
  • 1 4 oz can of green chiles
  • 2 tbsp fresh cilantro divided
  • 1 bay leaf
  • Sea salt and freshly cracked pepper to taste
  • 1 lb uncooked chicken breasts boneless & skinless
  • 1 10 oz package of frozen corn
  • 2 corn tortillas diced

  • Toppings:
  • Sour cream
  • Fresh avocado
  • Monterrey Jack cheese shredded
  • Fresh cilantro
  • Tortilla chips
  • Lime wedges


  • Preheat the oven to 275 degrees.
  • Heat the vegetable oil in a large Dutch oven over medium heat.
  • Add the diced onion to the hot oil and cook, stirring often, for 2-3 minutes.
  • Add the cumin, chili powder, and minced garlic and cook, stirring constantly, for 1 minute.
  • Add the chicken broth, mashed tomatoes, enchilada sauce, can of green chiles, one tablespoon of fresh cilantro, bay leaf, and season with sea salt and freshly cracked pepper, to taste.
  • Add the uncooked chicken breasts, frozen corn, and diced corn tortillas then cover with a lid and place into the oven for 4 hours.
  • Remove the Dutch oven from the oven and carefully remove the chicken breasts.
  • Shred the meat with two forks then return to the soup.
  • Add the remaining tablespoon of fresh cilantro to the soup then taste and season with sea salt and freshly cracked pepper, to taste.
  • Ladle into bowls and top with sour cream, fresh avocado, shredded cheese, and fresh cilantro with tortilla chips and lime wedges on the side. Enjoy!
  • Side Note: To make this soup in a slow cooker, simply add all ingredients into the slow cooker then cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.