#CrockpotWednesday: Chicken Chile Tortilla Soup

#CrockpotWednesday: Chicken Chile Tortilla Soup

Thinking that Coach Shelby got some help on this one — bonus points for the green theme for Michigan State week.


  • 1 small red pepper , chopped (about 1/2 cup)
  • 1 small tomato , diced (about 1/2 cup)
  • 1 can (8 3/4 ounces) whole kernel corn , drained
  • 1/2 pound skinless, boneless chicken breast half , cut into 1/2-inch pieces
  • 1 can (10 3/4 ounces) Cream of Chicken Soup
  • 1 1/2 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 can (about 4 ounces) chopped green chiles
  • 1/4 teaspoon seeded chopped jalapeño pepper
  • 2 corn tortilla (6-inch), cut into strips
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup chopped fresh cilantro leaves


  • Stir the red pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
  • Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeño pepper, if desired, in a small bowl. Stir the soup mixture in the cooker.
  • Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
  • Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.

Time-Saving: You may also cook this recipe on HIGH for 2 to 2 1/2 hours.



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