Chicken tortilla soup can be put together in less than 45 minutes or you can use a little help from your crockpot and allow it to take all day for the flavors to fully develop.
If you have a few minutes in the morning to sauté or grill a few chicken breasts you can let the crockpot do the rest of the work while you are at work or play.
Chicken Tortilla Soup Ingredients:
- Chicken Breasts (try sous vide chicken breasts for super tender chicken)
- Chili Spice Mix
- Olive Oil
- Onion
- Bell Peppers (colors are up to you!)
- Garlic - Minced (or you can use a couple of cloves of roasted garlic or garlic confit)
- Rotel Tomatoes And Green Chilies
- Stock (I make turkey stock but the same technique applies to chicken)
- Tomato Paste
- Water
- Black Beans, Drained
Soup garnishes:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
Crockpot Chicken Tortilla Soup Crockpot Instructions:
- Heat 1 tablespoon olive oil in a pot over medium high heat.
- Saute onions, red pepper, green pepper, and minced garlic.
- Put the rest of the ingredients in a large crockpot and set on low for 6-8 hours or on high for 2-4.
- Remove cooked chicken breast, shred and return to the crock pot.
- Stir to combine and serve with garnishes.
Can I use something other than chicken breast in this recipe?
Most definitely! I would suggest a pound of boneless skinless chicken thighs in place of the chicken breasts. Or leftover turkey would be good in this soup. Or even leftover rotisserie chicken would add great flavor to this soup.
How do I store leftover tortilla soup?
If you have leftovers, cool the chicken tortilla soup completely before storing it in an airtight container in the refrigerator. I rarely have leftovers when I make this soup but if I happen to make too much, I would not let my leftovers go longer than 5 days in the refrigerator. After this time has passed, I toss the leftovers.
Can I freeze crockpot and reheat chicken tortilla soup?
This soup does well when you freeze it. Just be sure to use a freezer safe container, the soup is completely chilled before going in the freezer and you do not garnish your soup before you freeze it. am a big fan of bringing chicken tortilla soup to a slow simmer on the stove top to reheat it. But if you are like my husband, he will reheat it in the microwave for one minute and then 15 second intervals, stirring in between, to reheat his soup.
🇲🇽 More Mexican Inspired Recipes
- Stuffed Taco Shells Recipe - all the delicious flavors of the tacos you love stuffed in a pasta shell.
- Sour Cream Chicken Enchiladas Recipe - my family loves the mild flavor and creamy cheesy sauce in these chicken enchiladas
- Crockpot Mexican Corn Soup - ayers of flavor that include shredded chicken, black beans, creamed corn, Mexican spices as well as a creamy broth.
- Chili Verde - seared chunks of pork butt simmered in tomatillo salsa and broth until fall apart fork tender
- Mexican Corn Casserole - Perfect for taking to a summer party, fiesta or Cinco de Mayo celebration.
- Keto Margarita - the skinny margarita recipe you need to make when you are looking for a low carb margarita for hot summer days.
Crockpot Chicken Tortilla Soup
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Ingredients
- 2 Chicken Breasts (grilled, sautéed or poached)
- 2 Tablespoons Chili Spice Mix
- 1 Tablespoon Olive Oil
- 1 Diced Onion
- 2 Diced Bell Peppers (colors are up to you!)
- 3 cloves Garlic (Minced)
- 1 can (10 Oz. Can Rotel Tomatoes And Green Chilies)
- 32 ounces (Low Sodium Chicken Stock (how I make turkey stock but the same technique applies to chicken))
- 3 Tablespoons Tomato Paste
- 4 cups Water
- 2 cans (15 Oz. Can Black Beans, Drained)
Instructions
- Heat 1 tablespoon olive oil in a pot over medium high heat.
- Saute onions, red pepper, green pepper, and minced garlic.
- Put the rest of the ingredients in a large crockpot and set on low for 6-8 hours or on high for 2-4.
- Remove cooked chicken breast, shred and return to the crock pot.
- Stir to combine and serve with garnishes.
Video
Notes
Crockpot Chicken Tortilla Soup Stove Top Instructions:
- Heat 1 tablespoon olive oil in a pot over medium high heat.
- Saute onions, red pepper, green pepper, and minced garlic. Don't like mincing garlic? Use a microplane grater like I do. The garlic comes out ultra fine and perfect for this recipe. Always add the garlic last to the pot when sautéing with other vegetables. It is less likely to burn this way.
- Stir to combine, then add chicken.
- Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
- Remove cooked chicken breasts, shred and return to the pot.
- Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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originally published Mar 28, 2014
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