Crockpot Chicken Tortilla Soup
Crockpot Chicken Tortilla Soup: An easy to make, mouthwatering, and total comfort food soup that comes together in minutes, and simmers to combine flavors all day. Chicken tortilla soup is amazing. Making it in the slow cooker makes it even better. This soup means coming home to dinner ready, and flavor abounding.
Serve with a dollop of fresh made guacamole or with homemade tortillas for even more fun!
What You Need for Chicken Tortilla Soup
This is a great fall soup! Or summer soup. Or anytime soup. It is so easy. If you can open a few cans and cook some chicken, you can make this soup. And, the slow cooking allows the flavors to combine to make something truly magical.
I have always loved soup in the cooler months, and living in a state like UT means I get to eat soup a lot. But with a soup like this one I do not mind a bit. One thing that is really great about this soup is that you can garnish it with all of your favorite things like tortilla strips, sour cream, guacamole, etc. Or you can eat it as is. Either way it is going to be delicious.
Ingredients:
- Chicken: Season it well, and shred it enough that you get some in every bite!
- Tomatoes: Canned
- Black beans: Canned, rinsed and drained
- Corn: Fresh or canned
- Chicken Stock: Find your favorite.
- Seasonings: This is where it gets fun.
- Tortilla Strips: A must for tortilla soup!
It really is this simple!
This bright and vibrant soup is great in the winter as a comfort food, but the nice thing about it is that it also boasts a lot summer flavors like corn and tomatoes, making it an easy summer option as well. I love using my crock pot in the summers because it keeps the house from getting hot, and means I can spend the day in the sunshine while the slow cooker does all the work and makes my dinner.
Chicken Tortilla Soup Tips:
- Flavor that chicken! So one of the reasons I love this soup is you just need cooked and chunked or shredded chicken. When I am in a rush I will use a rotisserie chicken, which is flavorful and delicious, and super easy. When I am cooking the chicken myself I like to give it a nice sprinkle of salt and pepper, but will also often rub a little cumin and chili powder on it so that I get even more flavor to impart to the soup.
- Add the corn last if using fresh. I love adding fresh tomatoes and fresh corn when I make this during the summer. If using fresh corn, add it in about 5 minutes before you serve so that it doesn’t get soggy.
- Tortilla Strips are Essential: it is Chicken TORTILLA soup after all. That crunch and added texture is key to this soup blowing you away. And if you want even more flavor, you could buy the tortilla strips that are flavored. I love the santa fe ones.
- Garnish liberally. The slow cooker soup is kind of a base to hold your avocado, cheese, sour cream, and all those other yummy toppers like cilantro.
If you love fall or winter soups be sure to try these:
Crockpot Chicken Tortilla Soup
Ingredients
- 1 lb chicken cooked and shredded
- 1 can diced tomato
- 1 can black beans drained and rinsed
- 1 can whole kernel sweet corn or you can use fresh or frozen
- 1 can chicken broth
- 2 tsp cumin
- 1 Tbs chili powder
Garnish
- Tortilla strips
- sour cream
- avocado
- cilantro
- cheese
Instructions
- Cook and shred chicken.
- Open and dump all canned ingredients into crock pot.
- Add in spices.
- Stir
- Put lid on
- Cook on low for 6-8 hours to let flavors combine
- Garnish with favorite toppings, especially the tortilla strips, eat hot!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Donna says
Do you put the chicken in the crockpot at the same time as you do the canned ingredients?
Rachael says
Yes I do, then I just pull it out and shred it and return it!
Chelsea says
How do you recommend cooking the chicken so it shreds nicely?
Rachael says
Chelsea, You can boil it with some seasoning in the water, or grill it on a George Foreman type grill. Both work great for me, and then I put it in my mixer for a few minutes! Shreds really quickly.
Rachael says
You can cook it in a pressure cooker, then put it in a kitchen aid mixer with a paddle to shred. You could boil it *though not as good flavor wise, or you could simply sear both sides, then cook on lower heat covered until cooked through, and shred. Grilling the chicken is an option as well. If you put it in a mixer while it is warm, it will shred it for you. But you could chunk it too!
Karly says
One can never have enough delicious crock pot meals. So simple and so perfect for busy weeknights! Gotta try this one out soon.