1 min read

Slow-Cooked “Chicken Tortilla” Soup

With a rich tomato base and a slight hint of chilli, you'll feel like you're on holiday in Mexico! A great dish to put on in the morning and come home to at night, it's an already-prepared meal to makes things quick, easy and tasty during the week.

Preparation time: 10 mins Cook time: 240 mins Serves: 4


  • 1kg chicken thighs or chicken maryland, bone in
  • 4 cups chicken stock
  • 1 can tinned tomatoes
  • 1 brown onion, chopped
  • 2 cloves garlic, chopped
  • 2 carrots, diced
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp ground coriander
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp chilli powder (optional)

Serve with any of the following:

  • avocado slices
  • grated cheese
  • fresh chillies
  • coriander
  • diced tomato
  • diced cucumber


  1. Add all ingredients to a slow cooker and mix together so they are well combined.
  2. Place the slow cooker on low for 6 hours, or high for 4 hours.
  3. When cooked, transfer the chicken to a plate and allow it to cool enough to handle.
  4. Remove any bones, shred the chicken, and return it to the soup.
  5. Serve with the toppings listed or with any of your choice.

Tip: Serve with 85% low carb bread or our Cloud Bread recipe. Yum!

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