This Slow Cooker Chicken Tortilla Soup is so easy to put together and tastes amazing! You’ll want to make tortilla soup over and over again. Mmmm…
It’s been craaaazy around here lately with so many activities every afternoon and evening. It’s hard to keep up. I know I’m not the only one with a busy family. But I’m curious how everyone juggles things…?! My answer lately has been my slow cooker. I’ve been using it like crazy and it’s been a life saver.
Chicken Tortilla Soup Recipe
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The great thing is that you just throw everything into a crockpot and let it go. By the end of the day, dinner is ready to go and you don’t have to wait around for the oven to be ready or stand over a stove.
My family thought it tasted similar to Southwest Chicken Bake only in a soup instead of a casserole. My family loves that one too so this was a winner all the way!
If you’re looking for other yummy recipes, you might like these too:
Slow Cooker Chicken Tortilla Soup
- 1 cup salsa
- 2 cans Cream of Chicken Soup
- 1 lb. boneless chicken breast, cut into chunks
- 2 cups frozen whole kernel corn
- 1 can (15 oz) canned black beans, rinsed and drained
- 1⅓ cups water
- 1 tsp ground cumin
- 4 small corn tortillas, cut into strips
- 1 cup shredded cheddar (or Mexican) cheese
- Tortilla chips, crushed (optional)
- sour cream (optional)
- avocados (optional)
- Stir salsa, soup, chicken, corn, beans, water and cumin in a slow cooker.
- Cover and cook on low for 4-5 hours.
- Stir in tortillas and cheese to slow cooker.
- Cover again and cook for 15 minutes.
- Serve with crushed tortilla chips, dollop of sour cream, cut up avocado pieces and additional cheese if desired.
You can add all kinds of toppings – sour cream, crushed chips, avocado, more cheese, olives, etc. Whatever you like, go for it! The ooey gooey stringy cheese gets me every time. So I usually add some on top! Pair it with my very favorite Mexican Corn Brunch Bread and you are all set.
I love tortilla soup but have never made it in a slow cooker. Can’t wait to try it.
IF YOU USE TORTILLA CHIPS ON TOP OF THE SOUP AFTER IT’S DONE, USE PRINGLE’S PLAIN OR NACHO CHEESE TORTILLA’S CHIPS. THEY JUST CAME OUT ON THE MARKET ABOUT 6 OR 7 MONTHS AGO, SO THEY ARE FAIRLY NEW, BUT BOY ARE THEY GOOD. WE REALLY LIKE THEM A LOT BETTER THEN MOST OTHER BRANDS ON THE STORE SHELF.
Mique this is FANTASTIC!!!!!!
I made this (doubled the recipe) for our pot luck last night at square dancing and everyone loved it. I took a chance making something that I’d had never tried…… good choice on my part!!! It was cool wet winter’s day and everyone needed it warm up and then dance it off afterwards. There was tons of food so they had to choose. And choose they did!! I had enough left to take some to a sick friend and give 2 portions to my BF to take home AND I had enough for lunch tomorrow.
WONDERFUL recipe!!! Can’t say enough nice things about it.
(when I doubled it I used one can of kernel corn and 2 cans of cream corn, only one can of black beans, 1 tsp of fresh ground cumin and 3 cans of cream of chicken soup. Everything else – including the optionals – was as in the recipe. Great Great Great!!!!)
Do you precook the chicken before it goes into the crock pot? Or is it raw?
I was wondering the same and it looks like it is raw. Recipe says it’s slightly adapted from Campbells so I looked at their recipe and it mentions that you let it cook for 4-5 hours or until chicken is cooked all the way through.
Thanks. I had the same question. Trying not to poison my family, if possible.
This looks so delicious! I’m slowly branching into soups (and have loved the past few that came out of my crockpot!) and have been eyeing a tortilla soup, but I do believe this is the one I will have to try! It looks simply amazing!!