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Flo’s Tortilla Soup

November 12, 2017
Flo's Tortilla Soup

On a weekend, don’t you just want something that takes a few minutes to prepare, can cook for however long (as in the time is flexible), and  will serve a good number of people? Well here is one possibility. Tortilla soup cooked in a crockpot. Vegetables, protein, starch, all cooked in the slow cooker. Just add a few fresh toppings like green onions and cilantro if you like, but avocado and cheese are a must along with crushed up tortilla chips.

Here is what you will need: Two chicken breasts, a big can of whole peeled tomatoes, a can of enchilada sauce, an onion, chicken broth, a can of rotel or better yet some New Mexico Green Chile Salsa, cumin, chili powder, paprika, a bay leaf, a couple of cans of beans, and some frozen corn. Most of which you probably have in your pantry right now.


Flo's Tortilla Soup Ingredients

Flo’s Tortilla Soup Ingredients

Slice up your onion and throw everything but the beans and corn into the pot. If you don’t have any New Mexico Green Chile salsa, substitute a can of rotel or a can of diced green chile. You will probably need to add some garlic and oregano too. It really is best with the salsa.


Flo's Tortilla Soup in the Slow Cooker

Flo’s Tortilla Soup in the Slow Cooker

Check the chicken a few hours in to see if it’s done. If so, pull it out and shred it. Add it back in at the end with the beans and corn so those items don’t get overcooked.

The beauty of this dish is that it can be kept warm in the slow cooker until you’re ready to eat. If you like you can cook it on low for 6 hours or so.

Yield: 8 servings

Flo's Tortilla Soup

Flo's Tortilla Soup

Tortilla Soup in the slow cooker with a New Mexico twist. An easy one pot meal for a crowd. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 2 boneless, skinless chicken breasts
  • 1 28 oz can whole peeled tomatoes, broken up
  • 1 10 oz can enchilada sauce, I prefer red
  • 1 medium onion, diced
  • 1/3 cup New Mexico Green Chile Sauce, substitute a rotel or a can of green chile
  • 1 cup water
  • 1 can chicken broth, low sodium
  • 1 tsp cumin
  • 1 tsp chili powder, more if you like it spicey
  • 1 tsp paprika
  • 1 bay leaf
  • 1 cup frozen corn
  • 1 can black beans
  • 1 can red kidney beans


  1. Place all ingredients in the slow cooker except for the corn and beans. Cook on high for 4 hours or low for 6. In the last hour, remove the chicken and shred it. Add the beans and corn. 
  2. Serve right from the slow cooker and top with broken up tortilla chips, avocado, shredded cheddar, diced green onions, fresh cilantro, and sour cream.
  3. If you like with more heat add more chili powder or New Mexico red chile powder.


Yup, its even better the next day.

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