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Chicken Tortilla Soup
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Chicken Tortilla Soup Recipe

This Chicken Tortilla Soup Recipe, full of Mexican-inspired ingredients such as enchilada sauce, olives and cheese, makes a hearty meal as well as a great dish at pot luck dinners and sports parties. Cook ahead and keep warm in a crock pot. Serve with tortillas and guacamole.


  • 3 Tbsp canola oil
  • 4 lg chicken breast
  • 1 19 oz can of enchilada sauce
  • 2 11 oz cans cream of chicken soup
  • 1 4.25 oz can black olives, sliced
  • 2 dozen corn tortillas
  • 1 lg onion chopped
  • 1 8 oz pkg. taco style cheese


  • Brown chicken in oil over medium heat (about 5 minutes per side).
  • Remove from heat and set aside to cool.
  • Shred the chicken once it is cooled.
  • Cut each tortilla into 8 wedges.
  • In a large mixing bowl combine the soup, olives and onions.
  • Begin layering in the crock pot with the enchilada sauce on the bottom.
  • Then add the tortillas, soup, chicken and cheese in that order.
  • Repeat layers in that order to the top and end with the cheese.
  • Cover and cook 7 hours on low.
  • Serve with sour cream or guacamole.