Slow Cooker Chicken Tortilla Soup

This is a spin on Emeril Lagasse’s chicken tortilla soup. His was great, but who has time for all of that!? I need something that I can literally just throw into a slow cooker or multi-cooker and be on my merry way.  The multi-cooker that I use it on the small side, but it stirs itself, so it has a permanent place in my kitchen!


  • 1 cup chopped onions (I use frozen chopped onions from the freezer)
  • 2 teaspoons chopped garlic
  • 1 green bell pepper
  • 1 jalapeno pepper, seeded and chopped (for us wimpies)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon tomato paste
  • 6 cups chicken stock
  • 1 pound boneless, skinless chicken breasts, cut into cubes or a rotisserie chicken from the grocery store, shredded and skinless.
  • 1/4 cup chopped fresh cilantro leaves
  • 2 teaspoons lime juice



  1. Put the tomato paste into a slow cooker and stir to get it all over the bottom of the pan.
  2. Add everything else, except the cilantro and lime juice.  If you are using rotisserie chicken, add the shredded chicken about an hour prior to serving.
  3. Cook on low for 4 – 6 hours.
  4. Toss in the cilantro and lime juice, stir and serve.


* Garnish with diced avocado for your friends to think you’re a chef!

* You can also crumble tortilla chips over the top, or make your own by frying corn tortillas cut into 1/2 inch thick strips in vegetable oil until lightly brown (3-4 mintues). As soon as they come out of the oil, sprinkle with kosher salt.

* At one time or another, I’ve left out each ingredient from this soup when I didn’t have it on-hand. You HAVE TO have to lime juice, chicken stock, cumin, and coriander 😉


Until my next delivery ❤

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