Easy Crock Pot Chicken Tortilla Soup Recipe

My sister and I are chicken tortilla soup aficionados.  I’m not talking your usual fan boy “love” here, we are down right obsessed with chicken tortilla soup.  If it’s on the menu, one of us is ordering it.  With that being said, it is one of the most varied soups out there – no matter where you get it, it’s always a bit different, which makes it tough to order when eating out.  You never know if you’re going to get a good variation!

With that being said, we decided to take matters into our own hands and create our own “best ever” crock pot chicken tortilla soup recipe.  The recipe you see below is the product of us throwing our favorite things into a pot and tweaking the recipe over the years to make what we think is the best chicken tortilla soup we’ve ever had.

We prefer to cook this in the crock pot all day because nothing beats having the flavors simmer together all day long, but since the chicken is already cooked, you could easily throw this together and cook it on the stove until warmed through.
Chicken Tortilla Soup

Note- if you do use a crock pot, make sure it is at least 4 quarts…. lets not go there on how I know that and why I feel the need to say that…

Don’t be put off by the long ingredient list- this soup comes together quickly!

Ingredients:
1 rotisserie chicken, cut into bite sized pieces (2-3 cups if using regular cooked chicken)
32 oz chicken stock
1 15oz can of tomato sauce
1 15oz can of diced tomatoes, fire roasted
2 11oz cans of “Mexi-Corn” (corn mixed with peppers and/or black beans)
1 15oz can of black beans, drained
1/2 c. diced onion
4 garlic cloves, sliced thin
2-3 large Roma tomatoes, diced (or add an additional can of diced tomatoes)
1T chili powder
1 tsp cumin
1 tsp tabasco sauce
salt and pepper to taste

Directions:
It’s as easy as 1-2-3!
1- Prep
Cut chicken into bite sized pieces, dice onion and tomatoes, slice garlic.
2- Open all cans, drain the corn if needed.
3- Pour all ingredients into crock pot and cook on high for 4-5 hours or low for 5-6 hours. Add the salt and pepper when your soup is done cooking. I wait until the end because those fire roasted tomatoes are hot and you might not need pepper, and the rotisserie chicken can be salty, so you might not need salt.

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Top with shredded cheese, sour cream, cubed avocado and crumbled tortilla strips if desired. (I highly reccomend the sour cream- it really adds to the flavor!) Squeeze a wedge of lime over top just before serving if you wish.

Click the magic button below to see my recipe on My Recipe Magic and to find out the nutritional content!

This recipe freezes well if you want to make a large batch and save half for another day!

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