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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

The ultimate comfort food, Slow Cooker Chicken Tortilla Soup is a hearty blend of flavors that will warm you up from the inside out. Perfect for an easy weeknight dinner, this simple recipe is packed with tender chicken, zesty spices, and topped with crunchy tortillas. Don’t wait, make it tonight for a satisfying meal!
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Pace Picante Sauce
  • 2 cans Condensed Cream of Chicken Soup 10.5-ounce cans
  • 1 can Rotel Tomatoes and Green Chiles
  • 1 can Black Beans 15-ounce can, drained and rinsed
  • 1.5 cups Corn canned or frozen
  • 1 teaspoon Cumin
  • 1 teaspoon Hot Sauce
  • 1.33 cups Water
  • 2 Boneless, Skinless Chicken Breasts cut in half
  • 4 Corn Tortillas cut into strips
  • 1 cup Shredded Cheddar Cheese
  • 0.25 cup Chopped Fresh Cilantro
  • optional Sour Cream for serving
  • optional Olives for serving

Equipment

  • 6-quart slow cooker

Method
 

  1. Begin by gathering all your ingredients. It’s always a good idea to have everything in place before you start. Once you have your Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, water, and chicken breasts ready, you’ll be on your way to a fantastic meal.
  2. In your 6-quart slow cooker, stir together the first eight ingredients: Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water. Make sure to mix them well so that all the flavors combine beautifully.
  3. Next, take your chicken breasts and place them into the mixture. Spoon the sauce over the chicken, ensuring that it is submerged. This will help the chicken absorb all the delicious flavors as it cooks and become tender.
  4. Cover the slow cooker and set it to cook on LOW for four hours. During this time, the chicken will become incredibly tender and infuse the soup with rich flavors. Resist the urge to lift the lid too often, as it lets heat escape!
  5. After four hours, carefully uncover the slow cooker. Use two forks to gently shred the chicken in the pot. The meat should fall apart easily; if it doesn’t, it may need more time. Once shredded, stir the mixture to combine everything well.
  6. Add the corn tortillas strips and cheddar cheese into the soup. This will give the soup a delightful crunch and a cheesy goodness. Stir everything together, so the tortillas and cheese are well incorporated.
  7. Cover the slow cooker again and cook on LOW for an additional 15 minutes. This step allows the tortillas to soften and the cheese to melt into the soup, creating a comforting, cohesive dish.
  8. Once the time is up, stir in the fresh cilantro. This will add a burst of freshness to the soup. Consider tasting it at this point; you can add more spices or hot sauce based on your preference!
  9. Finally, serve your Slow Cooker Chicken Tortilla Soup with optional toppings like sour cream and olives. These additions can enhance the overall flavor and presentation. Enjoy your delicious homemade soup!

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. Make sure to allow it to cool before refrigerating. This soup freezes well! Allow it to cool completely, then portion it into freezer-safe bags. It can be kept frozen for up to three months. Thaw in the fridge overnight before reheating. This soup pairs beautifully with a side of tortilla chips or a fresh salad to balance the meal. Adjust the level of heat according to your taste. Adding more hot sauce or jalapeños can give it an extra kick. This recipe makes a generous amount, perfect for a family or a gathering. Consider serving it in small bowls as an appetizer too.