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Chilaquiles Mexican Crock Pot Chicken Soup- perfect for summer parties!

Chilaquiles Mexican Crock Pot Chicken Soup

Course Main Course, Soup
Cuisine American, Mexican
Keyword chicken soup, Chilaquiles Mexican Crock Pot Chicken Soup


  • 2 tbsp olive oil
  • 2 lbs. boneless chicken breasts
  • 1 1/2 cups chopped red onion
  • 1 1/4 cups chopped red bell pepper
  • 3/4 cup chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon ground cumin
  • 2 tablespoons chopped chipotle chile canned in adobo sauce
  • 6 garlic cloves roughly chopped
  • 2 28-ounce cans diced fire-roasted tomatoes, undrained
  • 1 4-ounce can chopped green chiles, undrained
  • 5 cups baked tortilla chips
  • 2.67 ounces crumbled queso fresco about 2/3 cup


  1. Heat a large skillet with 2 tbsp olive oil over medium-high heat.
  2. Add the chicken to pan.
  3. Cook 3 minutes on each side or until browned.
  4. While chicken cooks, combine onion and next 8 ingredients (through green chiles) in a 5-quart slow cooker.
  5. Add the chicken to the slow cooker and cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  6. Using tongs, remove the chicken breasts from the slow cooker to a plate or cutting board.
  7. Using two forks, shred the chicken and return to the slow cooker.
  8. Divide tortilla chips among 8 bowls.
  9. Ladle soup over tortilla chips and garnish with cheese.