Slow Cooker Chicken Tortilla Soup
This slow cooker chicken tortilla soup is a great recipe for everyone of all spice levels as it is not too spicy or bland! It is a great dump and go recipe. You can put this chicken soup in the crock pot before work and come home to a home cooked meal! I like to serve mine with sour cream on top. This chicken breast crock pot recipe makes about 10 soup bowls and is 376.47 kcal per serving.
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Check out my other best slow cooker recipes:
If making homemade tortilla chips for this slow cooker chicken soup:
Cut tortilla shells into strips and bake in the oven for 5 minutes each side at 375 degrees on a sprayed baking sheet. You can also spray the top of the tortillas if you want them to be more crispy coming out of the oven.
What to serve with slow cooker chicken tortilla soup:
Salsa, sour cream (click here for a soup cream recipe), and corn chips are great toppings for this creamy chicken soup.
Favorite ingredients to use for this slow cooker soup recipe:
- chicken-Koch Farms, from a local butcher
- corn-Best Choice
- rotel-Rotel name-brand
- chicken broth-I made mine using water and Wyler’s chicken cubes
- spices-McCormick
- cheeses-Crystal Farms
How to make creamy slow cooker chicken tortilla soup:
- dump every ingredient into the slow cooker, except the cheeses.
- after 6-8 hours, add the cheese and let it melt
- serve!
Variations of this soup:
- omit corn-some people do not like corn. I don’t like corn, but I leave corn in this soup anyway in hopes it’ll help me get my veggies in. If you really hate corn though, you can take it out of the recipe.
- add black beans-if you wanted extra protein in your soup, you can add beans! If you wanted to make this a vegetarian recipe, you can omit the chicken and add beans instead!
- omit bell peppers-bell peppers are not too spicy, but if you wanted to make this soup more bland, you can take out the peppers
- add jalapenos-adding jalapenos will make this recipe more spicy if you would like to go that route.
- fry chicken first-some people prefer to fry their chicken before putting it in the crock pot. This may seem obsolete since the crock pot will also cook the chicken, but frying it before will give it a crispy edge.
How to store spicy chicken tortilla soup:
- fridge-store leftovers of this chicken breast recipe in an air tight container in the refrigerator for up to one week
- freezer-I have not tried freezing my leftovers of this soup before. If you wanted to try it, let me know how it goes!
Slow Cooker Chicken Tortilla Soup
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Ingredients
- 2.5 lbs of chopped chicken breast
- 1/2 chopped white onion
- 1 14.75 oz can of corn
- 1 10 oz can rotel
- 1 14.5 oz can crushed tomatoes
- 1 1/2 chopped green bell peppers
- 1/3 cup parsley
- 2 tbsp garlic
- 2 cups chicken broth
- 1/2 tbsp: cumin, salt, pepper, chili powder, celery salt, paprika
- 1 cup cheddar cheese
- 2 cups mozzarella cheese
Instructions
- Pour every ingredient in the slow cooker except for the cheeses. Stir until well combined. Cook on low for around 6-8 hours.
- Once it has been 6-8 hours, add the cheese. Stir. Let cheese melt for a few minutes. Serve your slow cooker chicken tortilla soup in bowls with salsa, sour cream, and chips. If you want to know how to make your own sour cream, click here.
Nutrition
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.
