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Slow cookers for every season. I find that it makes my life a lot easier when I have a meal cooking all day. And, when I finished working, the meal is ready to serve. It makes busy weeknights a joy to cook. This Chicken tortilla soup recipe was inspired by a restaurant that I visited lately. The richness of the sauce and the chunkiness of the content made me want to make it the very next day. This is my version of the recipe, and I hope it inspires you to make it as well. Please feel free to try it and share it with your family and friends.
What ingredients are in Chicken Tortilla Soup Recipe?
2 chicken breast - uncooked
1 tablespoon cumin + 1 tablespoon of cumin on top of veggies
1 teaspoon granulated onion
Salt and pepper
1 cup Green, red, and yellow mixed frozen peppers
One can diced tomatoes
1 cup frozen corn
One can of black beans
1 container 3 cups of bone broth or chicken broth
Note: You can easily double this recipe for a larger group or large family.
Now that you have all the ingredients together. Let me know you how easy it is to make this recipe.
How do I make a Chicken Tortilla Soup Recipe?
Spray the slow cooker with nonstick cooking spray.
Add the chicken breasts to the slow cooker , then add cumin 1 tablespoon to coat the chicken. Turn the chicken over and coat both sides with cumin.
Add granulated onion flakes to the chicken to coat both sides as well.
Mix to coat and add extra seasoning if needed.
Add frozen peppers, frozen corn, black beans, and diced tomatoes.
Add more cumin to the veggies.
Then, add 1 container of bone broth or chicken broth.
Stir the mixture.
Cook on low for 6 hours or until chicken is really tender and starts to shred.
Using two forks, shred the chicken in the soup.
You can reheat this recipe the next day for a more rich flavor. Just do not add the tortillas or the sour cream to it when refrigerating this soup.
Update - Easy Slow Cooker Chicken Tortilla Soup Recipe
I recently made this chicken tortilla soup recipe for a family vacation, so I did not need to cook. I added the raw ingredients into a gallon freezer baggie and then double-bagged it. This helped protect the freezer from leakage of liquid. I placed it in the freezer on its side so it would be flat when frozen. You can place it on a cookie sheet if you are concerned about leaking the liquid.
Then, when I pulled it out, I placed it in a bowl to defrost. It took a while but when it was defrosted enough, I transferred the raw ingredients into the slow cooker and cooked it for 8 hours because there was still ice on the chicken breast pieces. Below is what the ingredients in the bag looked like when I took it out of the freezer.
The result after the update!
It was amazing! You can top it with your favorite shredded cheese or homemade guacamole recipe. Below is what it looked like just before enjoying it. What do you think? Would you eat it?
Feel free to print this recipe if it is easier for you.
Doesn't it look yummy? I'm making this one again.
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