Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup is about as easy as a crockpot recipe can get. You don’t have to chop, peel or dice anything. You don’t even have to remember to thaw out the chicken! Just open packages, dump in, and collect the compliments at dinner time.

Another great thing about this soup is that it is gluten and dairy free which makes it great for sharing with a crowd at potlucks or taking to a sick friend.

You can serve this soup with lots of toppings and side options so everyone can customize it to their own taste. Some of my favorite additions to Slow Cooker Chicken Tortilla Soup are toasted tortilla strips, shredded cheese, sour cream, fresh salsa, lime wedges, cilantro, and Sweet Corn Cakes.

Slow Cooker Chicken Tortilla Soup

Ingredients

• 4-5 Boneless Skinless Chicken Breasts
• 1 envelope Taco Seasoning Mix
• 1 can Rotel Diced Tomatoes and Green Chilies
• 2 cans Diced Tomatoes
• 1 carton Chicken Broth
• 1 large can Black Beans
• 1 package Frozen Corn
• 3-4 Flour Tortillas

Spray crockpot with non-stick spray. Place chicken breasts inside (thawed or frozen, it doesn’t matter). Cover with Taco Seasoning Mix.

Pour cans of diced tomatoes and Rotel on top.

Pour entire carton of chicken broth into crockpot. You don’t even need to stir it. Cover and cook on high for 4 hours or on low for 6-7 hours.

After 4 hours, carefully remove the chicken breasts from the crockpot. You’ll need to use a spoon or tongs because they’ll be falling apart tender! Shred the chicken, then return it to the crockpot. I used our shredding claws because they are just fun to use, but they’re really overkill for this task. You’ll be able to shred the chicken easily using 2 forks.

Next add the frozen corn and black beans. Stir it all together gently and cover. Cook 1 hour on high.

During the last hour of cooking you can get the sides and toppings ready. Use a pizza cutter to slice flour tortillas into strips. Spread evenly over a baking pan lined with parchment paper. Bake in a 350 degree oven for about 10 minutes or until lightly browned and crispy.

Enjoy this Slow Cooker Chicken Tortilla Soup as-is.

Or add toppings such as toasted tortilla strips, shredded cheese, sour cream, lime, cilantro or salsa.
It’s also great served with Sweet Corn Cakes!

Slow Cooker Chicken Tortilla Soup

Finding Time To Fly

Easy enough for a week night dinner. Can be made spicy or mild. Add toppings such as toasted tortilla strips, salsa, shredded cheese, sour cream, cilantro, and lime or serve with Sweet Corn Cakes.

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Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Course Slow Cooker

Cuisine Mexican

Servings 10 servings

Calories 185 kcal

Ingredients

  

1x2x3x

• 4-5 Boneless Skinless Chicken Breasts
• 1 envelope Taco Seasoning Mix
• 1 can Rotel Diced Tomatoes and Green Chilies
• 2 cans Diced Tomatoes
• 1 carton Chicken Broth
• 1 large can Black Beans
• 1 package Frozen Corn

Instructions

 

• Place chicken breasts into crockpot coated with nonstick cooking spray.
• Cover chicken breasts with Taco Seasoning Mix.
• Pour in cans of diced tomatoes and Rotel.
• Add entire carton of chicken broth.
• Cover and cook on high for 4-6 hours.
• Remove chicken from crockpot and shred using 2 forks. Return shredded chicken to crockpot.
• Add frozen corn and canned black beans.
• Allow to cook 1 hour on high.
• Slice flour tortillas into strips with a pizza cutter. Place on a baking pan lined with parchment paper and bake at 350 degrees for about 10 minutes or until lightly golden and crisp.
• Serve with toasted tortilla strips, shredded cheese, sour cream, lime wedges, salsa, cilantro. Also pairs nicely with Sweet Corn Cakes.

Nutrition

Serving: 1gCalories: 185kcalCarbohydrates: 22gProtein: 15gFat: 1gPolyunsaturated Fat: 3gCholesterol: 49mgSodium: 1364mgFiber: 4gSugar: 5g

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