Slow cooker chicken tortilla soup with all the fixings from Serious Eats by Jennifer Olvera

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white onion for yellow onion.

  • meginyeg on January 18, 2024

    This was delicious. I accidentally put too much chipotle peppers in and missed the green chilis, The flavour was good anyways.

  • apattin on May 17, 2020

    I did not have chipotle in adobo so threw in 1 tsp ground chipotle. At first it looked like it would be too spicy but the soup mellowed in the fridge after 2 days and it's perfect. I fried one tortilla in strips in a bit of oil. Used 4 cups of homemade chix stock. It was plenty soupy for us.

  • mrsmadam on January 08, 2019

    This is a winner on all fronts. The ingredient list is long but every thing is pantry available for me. I too reduced the broth to four cups and was happy I did. After cooking for six and a half hours the chicken was tender, moist and a breeze to shred. I’ll be making this again.

  • Aggie92 on February 16, 2018

    This is a good slow cooker tortilla soup. The list of ingredients is a bit long and it takes some prep work, but we found it to have a really delicious flavor. I did find that it needed more acid (juice of a lime) and plenty of salt to reach it's full potential. Will definitely make this again as I always have the ingredients for this on hand. I did reduce the stock to 4 cups as some of the reviews on the website said it was too liquidy. I was quite happy with my decision as I like a thicker soup.

  • Rutabaga on December 25, 2017

    Perhaps the best thing about the soup was how easy it was to make it in advance and leave it in the slow cooker to finish - so nice to come home on Christmas Eve and have it ready and waiting for us! I doubled the recipe, but used only about 9-10 cups of stock, not 12. That was enough to fill my slow cooker almost to overflowing! I had to remove several cups of soup in order to shred the chicken, and the extra cups of stock were not missed in the final product. Sautéing ingredients on the stove prior to slow cooking added prep work, but I think the soup was far tastier than many slow cooker soups as a result. It had a satisfying, rich, nuanced flavor, without being too spicy.

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