Best 4 Crazy Good Crock Pot Chicke Tortilla Soup Recipes

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Indulge in a tantalizing culinary journey with our collection of crock-pot chicken tortilla soup recipes, a symphony of flavors that will warm your soul and tantalize your taste buds. These slow-cooked soups, brimming with succulent chicken, a medley of vegetables, and a chorus of spices, offer a delightful balance of comfort and zest. From the classic chicken tortilla soup, bursting with traditional Mexican flavors, to unique variations like the creamy chicken tortilla soup, featuring a velvety blend of cream and spices, and the smoky chicken tortilla soup, infused with the rich aroma of chipotle peppers, these recipes cater to every palate. With easy-to-follow instructions and a symphony of flavors, these crock-pot chicken tortilla soups are sure to become a staple in your culinary repertoire.

Let's cook with our recipes!

SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Provided by Elena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 17

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Steps:

  • Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  • Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Cheesy Chicken Tortilla Soup in the Slow Cooker image

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

Provided by Nichole Elsner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 ½ pounds chicken tenders
salt to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste
1 tablespoon olive oil, or to taste
1 (32 ounce) container chicken broth
2 (15.5 ounce) jars queso dip
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) package frozen pepper and onion stir-fry blend
2 cups crushed tortilla chips
⅔ (15 ounce) can black beans, drained
2 medium jalapeno peppers - stemmed, seeded, and minced
¼ medium lime, juiced
1 pinch cayenne pepper, or to taste
¼ cup crushed tortilla chips, or to taste

Steps:

  • Rub chicken with salt, then follow with cumin, chili powder, and pepper.
  • Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
  • Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
  • Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g

CROCK POT -CHICKEN TORTILLA SOUP



Crock Pot -Chicken Tortilla Soup image

A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips. What a dish.

Provided by Vseward Chef-V

Categories     One Dish Meal

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped fresh cilantro

Steps:

  • Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
  • Pour in water and chicken broth.
  • Season with cumin, chili powder, salt, pepper, and bay leaf.
  • Stir in corn and cilantro.
  • Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  • Garnish with fresh tortilla strips or tortilla chips.

Nutrition Facts : Calories 172.6, Fat 4.6, SaturatedFat 1.2, Cholesterol 42.6, Sodium 895.9, Carbohydrate 15.9, Fiber 2.6, Sugar 5.2, Protein 18

CRAZY GOOD CROCK POT CHICKE TORTILLA SOUP



Crazy Good Crock Pot Chicke Tortilla Soup image

There was a little restaurant in Lewis Center, OH called Nacho Mama's that had the best chicken tortilla soup I ever tasted. When it went out of business, I had to find out how to reproduce it - once I did, I slowly improved on the recipe until I made it my own.

Provided by Columbus Foodie

Categories     Clear Soup

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 18

3 lbs boneless skinless chicken breasts
2 (1 1/4 ounce) packets taco seasoning
1 large onion, diced
1 minced garlic clove
1 tablespoon olive oil
48 ounces chicken broth
1/8 cup lime juice
1 (15 ounce) can tomatoes and green chilies (Rotel or similar)
1 (15 ounce) can corn, drained
cumin, to taste
chili powder, to taste
salt, to taste
1 avocado, pitted and cubed
8 ounces sour cream
8 ounces shredded cheese
16 ounces fresh pico de gallo
6 ounces corn tortilla strips, deep fried
1 bunch cilantro, chopped

Steps:

  • Empty the the taco seasoning packets into a plastic bag, and place the chicken in the bag and shake to coat the chicken with the taco seasoning.
  • On a contact grill, grill the chicken until fully cooked, about 7 minutes.
  • While the chicken is grilling, saute the onion and garlic in a pan with the olive oil, until softened.
  • Sliced the chicken into 1/2 inch slices and place it into the crock pot along with the onions and garlic.
  • Place the following ingredients in the crock pot in this order: chicken broth, tomatoes, corn, and lime juice.
  • Add cumin, salt, and chili powder to taste. Experiment with what your preferences are, being sure to remember that the flavor will deepen and intensify as the soup cooks. In other words, the final result will be stronger, so go light on the seasonings if you don't like it spicy.
  • Cook on high for about 6-8 hours, or low for 10-12 hours.
  • To assemble the final product, in a shallow bowl, place tortilla strips on the bottom, and then spoon the soup over top. Finish with your choice of garnish, all are recommended for the best taste.

Nutrition Facts : Calories 343.8, Fat 16.4, SaturatedFat 6.6, Cholesterol 95.1, Sodium 1325.7, Carbohydrate 17.6, Fiber 3.4, Sugar 4.5, Protein 32.7

Tips:

  • Use a variety of chicken. You can use boneless, skinless chicken breasts, thighs, or a combination of both. If you're using bone-in chicken, be sure to remove the bones before serving.
  • Don't overcrowd the slow cooker. If you're using a small slow cooker, you may need to cook the soup in batches. If you're using a large slow cooker, be sure to leave enough space for the soup to bubble and simmer.
  • Add the vegetables last. The vegetables will cook more evenly if you add them towards the end of the cooking time.
  • Season the soup to taste. Add salt, pepper, and other seasonings to taste before serving.
  • Serve the soup with your favorite toppings. Some popular toppings include sour cream, shredded cheese, chopped cilantro, and tortilla chips.

Conclusion:

This crock pot chicken tortilla soup is a delicious and easy meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.

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