This Chicken Tortilla Soup is 100% easy button, like dump and go all the way. And, I love Crock Pot dinners like this because you know what, sometimes you need a recipe that is stupid easy and you know that everyone loves.
Even our 12 year old loves this one!
The Best Crock Pot Chicken Tortilla Soup Ever!
You guys know how much I love trying out new recipes, but this one isn’t new – this is an oldie, but a goodie! This is honestly the best chicken tortilla soup you will ever have.
Now I will say that the toppings that you add to the soup can make it or break it as well, so make sure you’ve got plenty of delicious toppings ready to go.
I have been making this chicken tortilla soup recipe for years until I came up with my very own version. The good thing is, my recipe is frugal, it’s healthier, and perfect if you’re watching your calories as well.
Chicken breast, red beans, corn, and other delightful ingredients are simmered together in a tomato-based broth, topped with tortilla chips and delicious surprise spices. This mild-tasting soup is easy to prepare and flavorful enough to satisfy your cravings for a Mexican-inspired treat – everyone will love it!
It seems that there are lots of chicken tortilla soup recipes coming out on the internet, but my soup version could surely win the hearts of many moms out there. Some people like it thick while other Mexican food lovers want it less creamy or watery. Whatever it is, for me, I love my soup not too thick, not too thin, but full of flavor and healthy toppings.
The Chicken Tortilla Soup is Definitely a Huge Hit
Tortilla soup is a traditional Mexican delight made from chicken or tomato broth and often simmered with corn, beans, cilantro, and other flavorful ingredients. Cooking time only requires a total of 35 minutes including prep time. Besides chicken, you may also try beef while making this wonderful soup.
For some added flavor, rotisserie chicken is also an excellent substitute if you don’t like baking the chicken breast. This significantly reduces the cooking time the soup needs to stay in your slow cooker.
To be honest, I really don’t enjoy eating chicken tortilla soup without my favorite carbs beside me. Because, I mean, carbs.
** Tip: If you have leftovers, chicken tortilla soup can be stored in a freezer baggie in the freezer for two to three months – if we happen to not eat all the leftovers, which isn’t often … I’ll store the soup and take it out for lunches when we don’t have leftovers.
Still wondering what to top your slow cooker chicken tortilla soup with?
Here are some of my suggestions:
Chopped avocados
Crispy tortilla chips
Chopped cilantro
Jalapeños (I prefer fresh for the natural spice)
Salsa
Sour cream, cheese and lots of cheese 🙂
Green onions
Guacamole
Pico de gallo
Black olives
Roasted red peppers or chilies
Chicken Tortilla Soup Ingredients:
The chicken tortilla soup only needs 10 easy-to-find ingredients, and you might even already have some right now.
1 lb chicken breast or thighs, cooked and shredded
1 can corn drained and rinsed
1 can red beans drained and rinsed
1 can Rotel diced tomatoes
1 can stewed tomatoes
1 packet Hidden Valley Ranch Buttermilk Dressing Dry Mix
1 packet taco seasoning
2 cups chicken broth
Sour cream, cheese, cilantro and tortilla chips or tortilla strips for garnish
How to Cook the Chicken Breast
I use chicken breast in this recipe as my healthier option so that I can reduce the calories, but the last time I made it I had chicken thighs handy and they were delicious in this soup, too!
I just add some salt, pepper and olive oil before baking the chicken breast in a standard oven for 30 minutes at 375 degrees. Let it cool for a few minutes and start shredding the chicken into smaller pieces – yum, delicious!
I also use these ways to cook my chicken breasts:
Directions for Making this Chicken Tortilla Soup:
- Combine everything in the Crock Pot and cook on low for 2-4 hours
- Enjoy with sour cream, chips and cheese!
Crock Pot Chicken Tortilla Soup
Ingredients
- 1 lb chicken breast or thighs cooked and shredded
- 1 can corn drained and rinsed
- 1 can red beans drained and rinsed
- 1 can Rotel diced tomatoes
- 1 can stewed tomatoes
- 1 packet Hidden Valley Ranch Buttermilk Dressing Dry Mix
- 1 packet taco seasoning
- 2 cups chicken broth
- Sour cream cheese, cilantro and tortilla chips or tortilla strips for garnish
Instructions
- Combine everything in the Crock Pot and cook on low for 2-4 hours
- Enjoy with sour cream, chips and cheese!