Slow Cooker Chicken Tortilla Soup

Published on October 24, 2015 By Lauren
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    This Slow Cooker Chicken Tortilla Soup Recipe is AMAZING. If you love Mexican food, this is your kind of soup! Can be made on the stove too!

    There's this chain restaurant we go to sometimes (when we have a coupon), and they have this Chicken Tortilla Soup that I sometimes get instead of a salad. And it's awesome. And I was determined to make it myself at home using my slow cooker!

    Oh – and in case you're interested, I'd LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about an hour for $80! Sign up right below:


    Ok back to the recipe at hand…

    This version tastes JUST like it! For reals. It's SOOO good.

    When you are in the mood for Mexican, but you also want something to warm you up on a cold day, this is what you need to make.It's a great cold weather soup for sure. I just love using crushed up tortilla chips to add a bit of crunch and saltiness.

    And as usual, I made this as easy as I possibly could since I know that you are super busy.

    Chicken Tortilla Soup Ingredients

    Note that I use boneless skinless chicken thighs for this recipe. In my opinion, They just work better in soups. And they're cheaper, so win-win, right? But if you want to use chicken breasts, it will still turn out great. Use 1 1/2 to 2 boneless skinless chicken breasts if you want instead of the thighs.

    Ingredients in slowcooker

    Just plop most of the ingredients in, and you're 95% of the way there. You will also need to whisk 1/4 cup of flour with 1 cup of the water and add it on top. Then add the other 4 cups of water.

    Then cook on high for about 4 hours (or medium for 6, or low for 8). *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.

    At this point, you will need to shred the chicken, which is super easy after it's been cooking for this long.

    Now it's ready to eat. You could… or you take it up the next step. It only takes an extra 5 minutes and it's SOOO worth it. In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water. Once it's nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly. Then add it back to the soup and mix it in well with a spoon or the whisk.

    Serve with crushed tortilla chips, cilantro, and sour cream. Enjoy!

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    40-slow-cooker-dump-recipes-that-are-amazing-fb

    Slow Cooker Chicken Tortilla Soup
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    This Slow Cooker Chicken Tortilla Soup Recipe is AMAZING. If you love Mexican food, this is your kind of soup! Can be made on the stove too!
    Ingredients
    • 4 boneless skinless chicken thighs (or 1 1/2 -2 boneless skinless chicken breasts)
    • 1/2 onion, chopped
    • 3/4 cup black beans, rinsed (about half of a 15 oz can)
    • 1/2 cup Rotel (or diced tomatoes with chilis)
    • 2 cloves garlic, minced or pressed
    • 1 Tbsp chili powder
    • 2 tsp cumin
    • 1 Tbsp paprika
    • 1 1/2 tsp salt
    • Juice from 1 lime
    • 4 chicken bouillon cubes + 4 cups water (or 4 cups chicken broth)
    • 1/4 cup all-purpose flour + 1 cup water
    • 3 Tbsp corn starch + 1/4 cup water
    • Cilantro, avocado, tortilla chips and sour cream as garnish.
    Instructions
    1. Combine chicken, beans, tomatoes/chilis, lime juice, onion, garlic and spices in the slow cooker.
    2. Whisk flour with 1 cup of water and add to the slow cooker.
    3. Add the other 4 cups of water.
    4. Cook on high for 4 hours (or medium for 6, low for 8) *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.
    5. Shred chicken.
    6. In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water.
    7. Once it's nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly.
    8. Add it back to the soup and mix it in well with a spoon or the whisk.
    9. Serve with crushed tortilla chips, cilantro, and sour cream.

    Chicken Tortilla Soup FB

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    COMMENTS

  • I made this tonight in my Instant Pot (40 minutes with frozen chicken), and it was a hit with my family. My husband even commented that it was seasoned perfectly. I will make this again!

  • How many cups of water total? I’m wondering if the 4 cups of water with the bouillon is the 4 cups that you add on #3 or is there an additional 4 cups of water to add.

    Thank you

  • Making in crockpot with chicken I must cook today. Bone in thighs and drumsticks that I took the skin off of and cooked in microwave for 10 minutes. Then I heat it on my other ingredients in the microwave after I mix them together for five minutes. This will cut way down on the cooking time in the crockpot since I have a limited amount of time before dinner. I made a gluten free by substituting cornstarch for the flour in the first part of the recipe and use gluten free broth cubes. It smells delicious.

  • I’ve been looking forward to making this recipe for weeks! Like another commenter, I used my Instant Pot. I cooked for 40 minutes using frozen chicken breasts. Besides using chicken broth, I also added 1/2 cup of corn and a cup of chopped carrots! It turned out AMAZING! The mix of spices was PERFECT. I highly recommend adding the extra veggies! Thank you, Lauren!

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