Oxmoor House
10 servings (serving size: 1 1/2 cups soup, 1/2 cup tortilla chips, and 1 tablespoon cheese)

Before there were nachos, there were chilaquiles. Tomatoes and spices simmer with any kind of meat to make the ideal topping for tortilla chips. Here, chipotle, chicken, and cilantro meld in this filling Mexican favorite.

How to Make It

Step 1

Heat a large skillet over medium-high heat. Add chicken to pan. Cook 3 minutes on each side or until browned.

Step 2

While chicken cooks, combine onion and next 9 ingredients (through green chiles) in a 5-quart electric slow cooker. Transfer chicken to slow cooker. Cover and cook on LOW for 4 hours.

Step 3

Remove chicken from slow cooker. Remove meat from bones; discard bones. Return meat to soup. Divide tortilla chips among 8 bowls. Ladle soup over tortilla chips; sprinkle with cheese.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

AshleyEvans's Review

January 14, 2013
This was good if you like chicken. My husband liked it, I thought it was okay. Avocado chunks would have improved it significantly, I think. Reminded me more of tortilla soup than the rich delicious dish that I associate with "chilaquiles." It wasn't bad, but I don't know that I'd go out of my way to make it again. I would give it a 2 1/2 rating if I could...

daneanp's Review

March 02, 2015
3 1/2 stars. It is almost a chili but more brothy. Good flavors with the right amount of spice. We subbed shredded cheddar for the queso. Served with side salads and cubed ripe avocado. Left overs were great the next day too.

orchare's Review

July 23, 2014

SharonEB's Review

November 20, 2012

Jaime98903's Review

January 11, 2014
It might be pleasing to a lot of folks but this recipe is not even close to how chilaquiles are prepared. Not even close. For starters the tortilla chips are leftover tortillas or some specially dried, cut into triangles. The dried tortilla chips are then lightly toasted in very little oil, then in a larger pan the prepared salsa is gurgling. Join the tortilla chips into the salsa and cook until the tortillas have reconstituted and are just lightly chewy, not soggy or mushy ( although many do prefer them this way) and they certainly are not crunchy as the chips have absorbed the delicious salsa, serve hot with a dollop of sour cream. I'll leave the preparation of the salsa in which the tortilla chip cook, to the individual as there are so many ways of doing it.

AshleyL's Review

January 27, 2013
Made this tonight and just used boneless, skinless chicken breasts because I didn't want to deal with the bones. I also didn't have chipotle in adobo, so I used some smoked paprika to give it that smoky taste. This is a fabulous recipe and will definitely make it again!