Crockpot Chicken Tortilla Soup

An easy Crockpot Chicken Tortilla Soup recipe that’s perfect for busy nights and chilly weather.  

It’s soup season!  Hooray! I love to serve soup at least once a week–maybe more. Not only does my family love it, but I love that I can make it in the morning, and then serve it anytime. 

 Crockpot soups are my favorite, because I can add all the ingredients in the morning, and then just serve it that night when very little additional prep.  It’s definitely a busy mom’s best friend. With sports, dance, and music lessons, we’re on the go a lot in the evenings, and the crockpot is my favorite way to make a yummy dinner for my kids that’s ready whenever we need it.  

Easy Crockpot Chicken Tortilla Soup
Easy Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

There are just a few ingredients, and most of them are probably already in your pantry. It comes together in just minutes, and after all day in your crockpot, it’s ready to serve to a hungry family!

The soup is so good, but I also LOVE the crispy tortilla strips that get sprinkled on top. I use a pizza cutter to cut corn tortillas into strips, and fry them in a little oil in a cast iron skillet, but I’ve seen them at stores already made if you would rather go that route.  If you’ve never had the homemade version, I think it’s definitely worth a try–it really doesn’t take that long, and they are SO yummy.

From our family to yours…enjoy!!! 

Easy Crockpot Chicken Tortilla Soup

Chicken Tortilla Soup

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Kierste Wade | Old Salt Farm
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
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Ingredients
 

  • 2 boneless, skinless chicken breasts–cubed
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 can petite diced tomatoes
  • 1 can black beans, drained and rinsed
  • 4 cups chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 mild green chili, seeded and chopped
  • Tortilla strips
  • Cilantro
  • Avocado
  • Cheddar Cheese/Mozzarella Cheese, shredded

Instructions

  • Combine chicken breasts, onion, garlic, tomatoes, north, salt, pepper, and green chili in your crockpot. Cook on high for 6 hours, then low until ready to serve. In each bowl, place a layer of cheese (whichever kind you like best–I love both of them!), then spoon the soup on top. Sprinkle with tortilla strips, cilantro, and avocado.
  • Serves 6.
  • *For my family of 8,I usually double the beans to bulk it up a little, and even add an extra chicken breast. The ingredients can be forgiving–if you like extra of something, add it in!
Course :Soup
Keyword :chicken soup, Fall Soups, Soup Recipes
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4 Comments

  1. This recipe looks delicious! Chicken tortilla soup is one of my favorites, too! One thing I’ve added to my own, that has such great texture is a can of hominy, rinsed and drained.

      1. Hominy is a food produced from dried maize kernels that have been treated with an alkali, in a process called nixtamalization. It’s yummy in soups!

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