Easy Crock Pot Chicken Tortilla Soup

Easy Crock Pot Chicken Tortilla Soup is as easy as it gets. Put everything in the casserole and press down. This healthy soup is packed with flavor!

Every time I try a new recipe, I jot down my thoughts as I cook and eat the dish, including what I think are its best qualities. Let me tell you – the list for Crock Pot Chicken Tortilla Soup goes on and on!

Ben recently revealed that chicken tortilla soup would become his new favorite dish (RIP Ben’s beef stew?!) and he would find the most laborious and time-consuming way to make it. Knowing my husband means understanding that he not only hugs him but welcomes him in pretty much every situation. His version, he shared, involves smoking a chicken and making homemade smoked chicken broth with the bones, roasting peppers over an open flame, pulverizing dried chilies — you get the idea.

I mean, it’s going to be epic, but what’s a girl supposed to do when she’s craving chicken tortilla soup on a Wednesday and has 10 minutes to make it?

Make an EASY Chicken Tortilla Soup! Packed with protein, fiber and most importantly, massive amounts of flavor, this easy crock pot soup recipe takes minutes to make and all you need to chop up. Yes!

Throw all the ingredients into the slow cooker, then press start. Four hours later: the meal is ready.

ingredients needed

Like I said, there’s only one ingredient that needs to be quickly kneaded in this Slow Cooker Chicken Tortilla Soup — the rest is simply measuring out herbs and spices and reap the benefits of store-bought canned and jarred produce to use. Here’s what you need:

• Chicken breast: Skinless chicken breasts only need to cook on LOW for 4 hours before shredding. They will be incredibly tender and juicy.
• Chicken stock or chicken broth: This is a very soupy soup that I love. So much goodness to scoop out.
• Spiced Black Beans: Instead of using regular black beans, look for seasoned black beans that are flavored with spices, herbs, and spices. I like Bush’s Seasoned Black Beans.
• Fire roasted diced tomatoes: Roasted tomatoes give the soup a slightly charred, smoky flavor.
• Frozen Fire Roasted Corn: Again, love the added flavor that fire-roasted corn adds to each spoonful. You can use regular candy corn if you can’t find fire roasted one.
• Roasted Red Peppers: This is the only ingredient that needs to be chopped quickly. I love the flavor that red pepper brings to this soup – it definitely adds that extra something. I like mezzetta, or you could make your own!
• Diced Green Chilies: A must for Chicken Tortilla Soup.
• Spices, herbs and spices: Browse your spice cabinet for chili powder, paprika powder, cumin, dried oregano, onion powder, garlic powder, salt and pepper, which add flavor to the broth and give it a nice, deep red color.
• Lime: A squeeze of fresh lime juice added to the slow cooker at the end really perks up and brightens the chicken tortilla soup.
• tortilla strips: When I say we’re taking it easy, I mean it. Use store-bought tortilla strips – the kind you add to salads! – to add flavor and crunch to any bowl.

My favorite ingredients for Crock Pot Chicken Tortilla Soup

As much as I appreciate this soup’s heavily flavored broth, each bowl is all about the toppings, so set up a toppings bar and go to town. Here’s what I recommend:

• Pickled or fresh jalapenos
• Chopped fresh coriander
• Sliced ​​spring onions
• Crumbled Cotija Cheese
• Shredded Cheese: Monterey Jack, Cheddar, or Pepper Jack
• Pico de Gallo
• Sliced ​​or diced avocado
• sour cream
• Pickled red onions
• lime wedges

My kids also love the soup, which is scooped over boiled white rice.

Ideal for preparing meals

The Crock Pot Chicken Tortilla Soup recipe makes a LOT of food, and after eating there is usually enough soup left over for at least 3 lunches for the rest of the week. I scoop the leftover soup into glass storage containers with lids and then reheat them in the microwave before adding and digging in my toppings.

Healthy Easy Lunches for the Week, FTW!

How to Make Crock Pot Chicken Tortilla Soup

Step 1: Place everything in a 6-quart crockpot, then cook on low for 4 hours, or until the chicken is easily shredded with 2 forks. Add the shredded chicken back into the soup and stir to combine. That’s it!!

Scoop the Crock Pot Chicken Tortilla Soup into bowls, then top with the aforementioned tortilla strips and any toppings your bowl can handle. My personal favorites are pickled jalapenos, fresh cilantro, shredded Monterey Jack cheese, and pickled red onions. Yummy.

Can You Freeze Crock Pot Chicken Tortilla Soup?

This soup is perfect for freezing before or after slow cooking.

• Freezing Before Slow Cooking: Place all ingredients (minus tortilla strips and toppings) in a gallon-sized ziplock bag, then freeze flat. Thaw overnight in the refrigerator, then pour into the slow cooker and cook.
• Freeze After Slow Cooking: Cool the soup to room temperature on the counter, then transfer to souper cubes or gallon-sized ziplock freezer bags and freeze flat. Thaw overnight in the fridge, then microwave to reheat or pour into a stockpot and heat over medium-high.

More crock pot soup and chili recipes

Photos by Ashley McLaughlin