Slow cooker chicken tortilla soup is a creamy, savory dish perfect for busy weeknights. It’s healthy, family-friendly, and bursting with Tex-Mex flavors that everyone will love. This recipe is simple and quick to prepare, making it a must-try for any home cook!
Table of Contents
Easy Slow Cooker Chicken Tortilla Soup Recipe
Why You’ll Love This Slow Cooker Chicken Tortilla Soup
This slow cooker chicken tortilla soup is not only easy to make but also filled with rich flavors. The combination of tender chicken, creamy soup, and zesty spices creates a delicious bowl that warms your soul. Plus, it’s perfect for meal prep and can be customized to fit your family’s tastes!
Key Ingredients for Flavorful Tortilla Soup
To make this incredible soup, you’ll need:
- 1 cup Pace Picante Sauce
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 can Rotel tomatoes and green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups canned or frozen corn
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 1 1/3 cups water
- 2 boneless, skinless chicken breasts, cut in half
- 4 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Sour cream and olives for serving (optional)
Step-by-Step Slow Cooker Chicken Tortilla Soup Instructions
Combining the Base Ingredients
Start by combining the picante sauce, condensed cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water in a 6-quart slow cooker. Stir until everything is well mixed and full of flavor.
Adding and Cooking the Chicken
Add the chicken breasts to the pot, ensuring they’re fully covered by the liquid mixture. Cover the slow cooker and cook on LOW for 4 hours. As the chicken cooks, it will absorb all the delicious flavors.
Finishing Touches and Serving
Once the cooking time is up, shred the chicken using two forks and return it to the pot. Add the tortilla strips and shredded cheese, stirring gently to mix everything together. Cover again and cook on LOW for an additional 15 minutes. Finally, stir in the chopped cilantro before serving. Enjoy your soup with optional toppings like sour cream, olives, or diced avocados!
Tips for the Best Chicken Tortilla Soup
Customizing the Heat Level
If you prefer a spicier kick, consider using “Hot” Rotel tomatoes and “Hot” Picante sauce. This way, you can adjust the heat to your liking while still enjoying the creamy texture of the soup.
Ingredient Substitutions and Additions
You can easily substitute tortilla chips for corn tortillas if you’re in a pinch. For added flavor and variety, top your soup with diced red onions or pickled jalapenos!
Achieving the Perfect Texture
For a thicker, creamier soup, ensure the chicken is shredded well and well-mixed with the other ingredients. If it gets too thick, simply add a little more water to reach your desired consistency.
Essential Equipment for This Recipe
This recipe works best with a 6-quart slow cooker, which allows for even cooking and plenty of room for all the ingredients.
How to Store Leftover Chicken Tortilla Soup
If you have leftovers, refrigerate the soup in an airtight container for 4 to 5 days. You can also freeze it for up to 3 months, ensuring you have a delicious meal ready to go!
FAQs
Where can I find the recipe?
You can find the recipe for slow cooker chicken tortilla soup directly on this page.
How long does it take to cook?
The total cooking time is approximately 4 hours and 15 minutes.
What ingredients do I need?
You will need ingredients like chicken breasts, black beans, corn, and various sauces.
Related Recipes to try
- Slow Cooker Macaroni And Cheese
- Bbq Slow Cooker Pulled Pork
- Easy Crockpot Honey Garlic Chicken Thighs
- Crockpot Chicken Legs
- Crock Pot Marry Me Chicken
- Slow Cooker Sticky Honey Chicken
Conclusion
Slow cooker chicken tortilla soup is an easy dish that brings comfort and flavor to your table. Whether you enjoy it on a chilly night or as a meal prep option, it’s sure to satisfy. For more delicious recipes and inspiration, check out Pinterest for endless ideas.
Slow Cooker Chicken Tortilla Soup: A Flavorful Delight
Equipment
- Large pot
Ingredients
- 1 cup Pace Picante Sauce
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 can Rotel tomatoes and green chiles
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups canned or frozen corn
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 1 1/3 cups water
- 2 boneless, skinless chicken breasts, cut in half
- 4 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1 /4 cup chopped fresh cilantro
- Sour cream and olives for serving optional
Instructions
- Combine the picante sauce, condensed cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water in a 6-quart slow cooker.
- Add the chicken breasts to the pot and cover them with the liquid mixture.
- Cover and cook on LOW for 4 hours.
- Shred the chicken using two forks and return it to the pot.
- Add the tortilla strips and shredded cheese, stirring to mix everything together.
- Cover and continue cooking on LOW for 15 minutes.
- Stir in the chopped cilantro and serve with desired toppings.
Notes
– To increase heat, use “Hot” Rotel tomatoes and “Hot” Picante sauce.
– Tortilla chips can be used as a substitute for corn tortillas.
– Recommended toppings include diced avocados, red onions, olives, pickled jalapenos, and sour cream.
– Additional cheese can be sprinkled on top when serving.
– The soup can remain on the “warm” setting after cooking.
