Easy Slow Cooker Chicken Tortilla Soup

Soup is on!  Seriously, it’s soup season right? The temps have dipped and the evenings are quite chilly. And I just love making soup in my slow cooker. This chicken tortilla soup is the stuff that dreams are made of. Hearty, flavorful and perfect for fall temps.

Mexican, Spanish and all the Latin american and Hispanic food flavors are my jam. There’s just something about it that I really enjoy. Whether it be a simple taco or a complicated casserole, it’s always a hit with me.

I made a batch of this for a family dinner a couple of weeks ago and it was gobbled up. And shredding was easy using my KitchenAid mixer. Just add the cooked chicken breasts to the mixer bowl, pop on the beater blade, cover the bowl (cuz it can get messy) and turn the speed to 4. A minute later, shredded chicken with little effort.

Top your bowl with sour cream, tortilla strips and some chopped avocado for flavor and color. Or load it up with chopped fresh jalapeno for some serious kick.

Print

Slow Cooker Chicken Tortilla Soup

Delicious soup to warm the soul on cold winter days.  Perfect also for game day parties and potlucks. 

Course Soup

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 12

Calories 92 kcal

Ingredients

• 1 16 oz no-salt-added canned corn
• 1 16oz can no-salt-added black beans
• 1 large red onion diced
• 4 large boneless, skinless chicken breasts
• 1 8oz can diced green chilies mild
• 1 Tbsp ground cumin
• 1 tsp chili powder
• 3/4 19oz can fire roasted crushed tomatoes
• 1 32oz carton reduced sodium chicken broth
• 1 16oz can red enchilada sauce

Instructions

1. Place diced onion, beans and corn along the bottom of the slow cooker. Lay the chicken breasts on top of the mix.

2. Sprinkle the green chiles across the top. sprinkle with cumin and chili powder. 

   

3. Pour the crushed tomatoes on top of the chicken. Carefully add the chicken broth and enchilada sauce being sure not to move the chicken breasts. Turn the slow cooker on high and cook for 2 - 2 1/2 hours until chicken is cooked (use a meat thermometer to check). 

4. Remove the chicken breasts and shred either using two forks, two meat claws or by placing them into the KitchenAid mixer with the beater blade. Cover with a mixer guard or a towel. Mix on speed 3 for about a minute. 

5. Add the chicken back into the soup mix and cook another hour on high. Remember, not all slow cookers are the same so you may need more or less time. 

   

6. Serve in a bowl topped with cheese, avocado, sour cream and tortilla strips (optional_

Recipe Notes

Add some chopped jalapenos if you want some extra kick. 

So if it’s soup you’re craving, this is it! It’s got everything you could ever want and it’s great for lunch leftovers too. Enjoy!