Crockpot Chicken Tortilla Soup

“Throw this together in the morning and be ready for a warm dinner tonight, I have used frozen chicken breasts in place of thawed, and they worked great! They did take an hour or so to thaw with the crockpot on high, so maybe allow for 30 min-an hour extra cooking time. Different crockpots cook totally differently, some people say that the extra water added made their soup very watery and tasteless, in my crockpot this is not the case. If you like try skipping the water when you put everything in the crockpot in the morning, and if your soup looks too thick before serving add a little water and let it cook in for 10-15 minutes. If you don't love spicy food, look for the MILD Ro-Tel.”
READY IN:
8hrs 10mins
SERVES:
6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. * instead of these spices, you could include a packet of Taco seasoning if you prefer.
  2. Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.
  3. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.
  4. Cook on high 6-7 hours or low 8-9 hours.
  5. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help).
  6. Return chicken to CrockPot, stir to combine.
  7. To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy!

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