This slow cooker chicken tortilla soup recipe is one of my all-time favorites. I discovered this easy slow cooker recipe from a fellow teacher during a teacher training day. This particular in-service day included all of the teachers bringing in our slow cookers and sharing our favorite fix-it-and-forget-it meals. When we tried this healthy chicken tortilla soup, we had to have the recipe. Filled with fresh ingredients like black beans, yellow onion, boneless skinless chicken breasts, cheddar cheese, fresh tomatoes, and fresh lime juice…it develops a comforting meal that makes the whole house smell amazing. Who doesn’t want a new slow cooker recipe?
My husband loves anything with a Mexican flavor. After living in California, Texas, and Atlanta, we were spoiled with some amazing Mexican restaurants. The salsa and white chicken chili seasonings is a great way to include those delicious Mexican flavors. This recipe makes a great option for the entire family to enjoy for an easy weeknight dinner. Simple for the slow cooker or a pressure cooker, it makes dinner a one-pot meal with very little effort. Add a variety of toppings to please your family on busy weeknights.
What are the main ingredients in slow cooker chicken tortilla soup?
This slow cooker soup recipe includes boneless, skinless chicken breasts (or chicken thighs), diced tomatoes (regular or Rotel tomatoes for spice), yellow corn, black beans, white chicken chili seasoning pack, green chiles, and salsa.
You can add a variety of favorite toppings like chopped red onions, corn tortillas or tortilla chips, fresh cilantro, fresh lime juice, shredded cheddar cheese and a dollop of sour cream.
This recipe is also the perfect way to use up a leftover rotisserie chicken. The bones will make a rich broth for the soup, and the dark meat and white meat adds the perfect shredded chicken element. The instant pot makes an easy way to prepare chicken broth from scratch. Store in airtight container until you are ready to use.
Can you add to the slow cooker chicken tortilla soup recipe to feed more people?
This recipe easily stretches if you need to plan for a crowd. Simply add more black beans or pinto beans, another can of tomatoes, corn and/or more chicken to include more friends! Mexican food is always a hit!
How do you make chicken tortilla soup?
Add raw chicken to the bottom of the slow cooker. Cover with canned goods of beans, tomatoes, corn, and green chiles. Top with one cup of salsa and sprinkle white chicken chili seasoning packet on top. Stir well.
Set the slow cooker for 4 hours on high or 6-8 hours on low. Serve hot with delicious toppings. Take credit for being a great cook!
Can you make changes to the chicken tortilla soup?
Adjust your ingredients to your family. If they can handle the spice, include the fire-roasted tomatoes, hot sauce, or a sprinkling of cayenne pepper. If not, stick with the regular. You can also vary the corn: whole kernel, shoepeg or Mexi-corn are all good options. You can also add a block of regular or low-fat cream cheese to make a creamier soup.
How long will slow cooker chicken tortilla soup last?
Slow-cooker chicken tortilla soup will last 3-5 days in the fridge. It can also be frozen in a freezer-safe container for another family meal.
Slow Cooker Chicken Tortilla Soup
- slow cooker
- instant pot
- 4-6 chicken breasts or tenderloins boneless, skinless
- 2 15 oz cans of black beans drained and rinsed
- 1 4 oz can of green chiles
- 2 15 oz cans of diced tomatoes Rotel or regular
- 1 15 oz can of corn
- 1 c salsa
- 1 pkg White chicken chili seasoning
- 2 avocadoes
- 2 c shredded cheese
- 3 green onions sliced
- 1 bag tortilla chips
- 1 lime sliced
- Add chicken to the bottom of the slow cooker.
- Add all of the canned ingredients into the slow cooker. Only the black beans need to be rinsed and drained.
- Set slow cooker on high for 4 hours or low for 8 hours.
- When chicken is cooked, shred it and stir.
- Serve soup with tortilla chips, shredded cheese, lime, green onions and avocado.
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