Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

6 comments
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Yesterday was a bit of a surprise snow day. It was supposed to snow a little bit, but not all day long. I took half the day off to work on some projects around the house, so I knew I wouldn’t want to spend a lot of time making dinner at the end of the day.

I used frozen chicken breasts that had been marinated in Italian dressing because I didn’t have any plain chicken breasts. I usually keep frozen chicken in various marinades in my freezer. If you don’t feel like marinating, just skip that step.

Slow Cooker Chicken Tortilla Soup
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5 from 4 votes

Slow Cooker Chicken Tortilla Soup

Prep Time15 mins
Cook Time5 hrs 30 mins
Total Time5 hrs 45 mins
Course: Soup
Cuisine: Tex-Mex
Keyword: chicken tortilla soup, crock pot soup

Equipment

Ingredients

  • 2 boneless, skinless chicken breasts marinated in Italian dressing, OK if frozen
  • 2 small onion diced
  • 1 can great northern beans
  • 14 oz can petite diced tomatoes
  • 14 oz chicken stock tip: save tomato can to use for measuring
  • 4 cloves garlic grated or minced
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp celery seed
  • 1 tsp kosher salt
  • ½ cup frozen corn
  • 1 box Zatarain’s yellow rice
  • Shredded Monterey jack cheese for topping
  • Sour cream for topping
  • Tortilla strip for topping

Instructions

  • Place chicken breasts into the bottom of the slow cooker.
  • Add tomatoes, beans, chicken stock, onions, garlic, and corn to the slow cooker.
  • Add seasonings and stir. (Do not re-use the spoon you just used because there is raw chicken in the slow cooker.)
  • If your chicken breasts are frozen, cook on high for 3 hours, then reduce to low. If they’re not frozen, cook on low. Total cooking time should be about 5-6 hours.
  • About 30 minutes before you’re ready to serve, prepare the yellow rice according to package instructions.
  • Remove chicken breasts from slow cooker. Use a fork to shred the meat, return to the slow cooker, and stir.
  • Serve soup over rice. Garnish with Monterey Jack cheese, tortilla strips, and sour cream.

Notes

I used frozen chicken breasts that had been marinated in Italian dressing because I didn’t have any plain chicken breasts. I usually keep frozen chicken in various marinades in my freezer. If you don’t feel like marinating, just skip that step.

6 comments on “Slow Cooker Chicken Tortilla Soup”

  1. 5 stars
    Love slow cooker recipes. This chicken tortilla soup is perfect for my family. So flavorful and hearty. Yum!

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