With tender shredded chicken and and lots of veggies, this Slow Cooker Chicken Tortilla Soup is the perfect, easy weeknight recipe.
What Is A Traditional Tortilla Soup?
Mexico City is the home of Tortilla Soup, and while the exact origins are unknown, it made its way into California and Texas by the middle of the 1900s. By the 70s and 80s it had become a classic of Tex-Mex (and Mexican) cuisine in the States.
Traditional Mexican Tortilla soup is more of a simple, comfort food soup, made from good chicken stock that has been blended with roasted tomatoes, onion, garlic, chilies, and fried tortilla strips. Often you will find it garnished with bits of toasted chilies and sauteed onion.
But, in the States, you will find it including various meats, beans, and vegetables. Apparently, we tend to throw anything we like into a hearty bowl of soup. And, there’s nothing wrong with that!
Our Slow Cooker Chicken Tortilla Soup Recipe
We like things to be easy. And, that is exactly what our adaptation on the classic Tortilla Soup is: hearty and easy.
This soup puts the crock pot to good use by starting off with easy ingredients like whole chicken breast and dry beans. After 6 hours of cooking, you have a house that smells amazing and dinner on the table in just as long as it takes you to shred the tender chicken breast into spoon-sized chunks.
Add some sour cream, salsa, and, of course, crispy bits of tortilla, and you have yourself an easy meal that is full of the flavors of Mexican comfort food.
This recipe makes a lot of soup. It is perfect for a large family, an easy dish to have guest over on a week night, or great to freeze half for a later date.
Yield: 4 quarts of soup
- 1 lb chicken breasts
- 2 (14.5 oz) cans diced tomatoes
- 1 small onion, diced
- 1 c corn
- 1 c black beans, dry
- 1 c pinto beans, dry
- 1 small green pepper, diced
- 2 small jalapenos, diced
- 4 c chicken stock (we prefer low sodium)
- 4 c water
- 1 lime, juiced (about 2 Tbsp juice)
- 3 Tbsp cornmeal
- 3 Tbsp taco seasoning
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- Lime wedges
- Sour Cream
- Tortilla Chips
Mix all ingredients in a 6 quart slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours.
- Before serving, remove chicken from the crock pot and shred with two forks. Return the shredded chicken to the crock pot. Mix well.
- Serve the soup with extra lime, sour cream, or tortilla chips, as desired.
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