Slow-Cooker Chicken Tortilla Soup Recipe

I don’t know about y’all but when I’m stuck at home because of a snow day, I crave soup. I want something warm and toasty for dinner that’ll kick the chill out of my bones. This slow-cooker Chicken Tortilla Soup Recipe is my all-time favorite winter weather dinner.

We’ve had quite a few snow days this past month so I thought I’d share this recipe because it’s been a real hit around here. I made a big pot of it over the weekend and it made me so happy. Even the leftovers were delicious. Is it sad to admit how happy warm foods make me? Don’t judge, just keep reading.

To be fair, I cook it year round. It’s great as a dip at a tailgate or football party. You can bump up the measurements and serve a big pot of it when you invite friends over for dinner. Or you can make a big pot and have leftovers for lunch all week.




You can’t go wrong with Chicken Tortilla Soup. And using the slow cooker means all you have to do is dump the ingredients and forget about it until dinner time. I’m telling you, the slow cooker is the busy family’s best friend (if you still need convincing, read this).

There are so many different things you can add to this recipe to change it up and make it unique. But if you’re just getting started and want to get a handle on the basic recipe, just follow the steps below. I always keep the ingredients for Chicken Tortilla Soup on hand in my pantry so it’s an easy fix whenever I don’t have time to plan dinner.

When you read the recipe, you might scratch your head and wonder, “Why is it called Chicken Tortilla Soup when there are no tortillas in the recipe?” The tortilla part is just a nod to the tortilla chips that I like to eat the soup with. Tortilla chips are my utensils for this meal. My husband likes to eat his with a real fork and a few tortilla chips. Me? No fork or spoon is necessary. I dig in full force with tortilla chips. I scoop up the soup with the chip and I’m good to go!

Feel free to get creative with the recipe! You can make it a little creamier (and cut down on the spice) by adding 4 oz. of cream cheese to the recipe. If you like the spice, chop up a jalapeno in there! Sometimes if I want the soup to be more like a dip I’ll leave out the chicken broth. Leaving that ingredient out make it a little thicker. You could even transform this into a chicken tortilla soup salad! Just grab some lettuce and put the soup on top of it (after you drain some of the juices) and boom! Salad!

I’ll let you all experiment for yourselves, but if you try anything and love it, let me know! I’m always looking for ways to spice it up!

 

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Slow-Cooker Chicken Tortilla Soup
This warm southwest soup is great for winter dinners, or when you're just looking for something quick and easy to serve your family!
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4-8 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4-8 hours
Servings
people
Ingredients
Instructions
  1. Place 3 chicken breasts in crock pot. Pour salsa, black beans, Rotel, and chicken broth over chicken breasts. Add salt and pepper to taste.
  2. Turn crock pot on according to desired cooking time. If breasts are frozen, turn to low for 6-8 hours cook time or high for 3-4 hours cook time. If breasts are thaw, turn to low for 4-5 hours cook time or high for 2-3 hours cook time.
  3. About 30 minutes before you're ready to serve, take chicken breasts out of the crock pot and shred using two forks. Return shredded chicken to crock pot. Add can or frozen corn to the crockpot and stir everything together. Continue cooking for another 30 minutes. Add salt and pepper to taste, if necessary.
  4. Ladle soup into bowls and top with sour cream and cheese. Enjoy!
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