Crockpot Chicken Tortilla Soup Recipe

Chicken Tortilla Soup may be one of my husband's FAVORITE meals.  Any time I ask him what he is craving, you can bet he is going to say this (and he's not a soup person, so that says a lot).  I have a traditional stove top version of this recipe I will link [HERE], but the other day I wanted to try and make this more of a dump and go crockpot version and WOW was it delicious!  

This Crockpot Chicken Tortilla Soup Recipe has all of the same great flavors of my original recipe (it's possibly even better) with all the ease of a slow cooker.  I can't wait to share it with you so...

Let's get Started!

For this Crockpot Chicken Tortilla Soup you will need a few simple ingredients...

• 2 Boneless Skinless Chicken Breasts
• 1 Onion, diced
• 1 Tbsp Garlic, minced
• 4 cups Chicken Broth
• 2 cups Water
• 1 15 oz can of Black Beans, drained and rinsed
• 1 15 oz can of Kidney Beans, drained and rinsed
• 1 24 oz jar of Salsa
• 1 1 oz packet of Taco Seasoning (or 3 Tbsp)
• 1 8 oz Block of Cream Cheese
• 1 16 oz carton of Heavy Whipping Cream
• 1 12 oz bag of Frozen Corn
• Salt and Pepper, to taste

To begin, place the chicken in the bottom of the slow cooker.

Add the diced onion to the crockpot.

Add the minced garlic to the crockpot.

Add the beans to the crockpot.

Add the salsa to the slow cooker.

Add the taco seasoning to the crockpot.

Add the chicken broth and water to the crockpot.

Add the cream cheese to the crockpot.

Place the lid on your crockpot and set the temperature to LOW for six hours.

After six hours remove the chicken from the slow cooker and whisk in the cream cheese until smooth.

Shred the chicken on a plate to return crockpot.

Pour in the heavy cream.

Add the frozen corn, stir, and let heat through.

And there you have it!  An out-of-this-world Crockpot Chicken Tortilla Soup!  It was so easy and I think my husband liked it a little more than my original recipe.  I topped ours with some shredded a cheese, tortilla strips, and some sour cream, but any toppings you like will work.  This is perfect meal for the cooler months!  I know you're gonna love it so give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Yield: 6-8

Author: Mandee Pogue

Crockpot Chicken Tortilla Soup Recipe

This recipe for Crockpot Chicken Tortilla Soup is an easy staple meal that the entire family is sure to love.

prep time: 10 Mcook time: 6 hourtotal time: 6 H & 10 M

ingredients:

• 2 Boneless Skinless Chicken Breasts
• 1 Onion, diced
• 1 Tbsp Garlic, minced
• 4 cups Chicken Broth
• 2 cups Water
• 1 15 oz can of Black Beans, drained and rinsed
• 1 15 oz can of Kidney Beans, drained and rinsed
• 1 24 oz jar of Salsa
• 1 1 oz packet of Taco Seasoning (or 3 Tbsp)
• 1 8 oz Block of Cream Cheese
• 1 16 oz carton of Heavy Whipping Cream
• 1 12 oz bag of Frozen Corn
• Salt and Pepper, to taste

instructions:

How to cook Crockpot Chicken Tortilla Soup Recipe

1. Add the chicken, onion, garlic, salsa, taco seasoning, beans, chicken broth, water, and cream cheese to the crockpot.  
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours.  
3. Remove the chicken from the slow cooker and shred.
4. Whisk the cream cheese into the soup until smooth.  
5. Return the chicken to the crockpot.
6. Add the heavy cream and frozen corn. 
7. Stir.
8. Taste for seasoning.
9. Add toppings of your choice.
10. Serve and Enjoy!

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