This slow cooker chicken tortilla soup is not a recipe I learned how to cook from my mother. To be honest… I learned how to make most non-Italian food from Pinterest. Well maybe not Pinterest itself, but I got inspired from Pinterest and found lots of blogs that taught me how to make different foods!
Once I got my first crock pot, I went NUTS on Pinterest. I must have searched “crock pot” and “slow cooker” recipes about a million times while sitting on the couch and watching The Bachelor.
This slow cooker chicken tortilla soup recipe was inspired by a lot of different pins I pinned, but I think the recipe that influenced me the most was from Slow Cooker Gourmet. Her recipe calls for a combination of easy pantry staples and fresh ingredients.
When I make this recipe, I usually use precooked chicken. If you also have some precooked chicken, or a left over rotisserie in the fridge, don’t add the chicken until your soup is done cooking. Mix it into the slow cooker and allow to warm through for 10-15 minutes.
slow cooker chicken tortilla soup
- 1 lb boneless skinless chicken breast
- 1 14.5 oz can diced tomatoes
- 4 c vegetable broth
- 1 4 oz can diced chiles
- 1/2 c diced onion
- 1 c frozen corn
- 2 T taco seasoning
- 1 lime, juiced
- 1 chopped avocado, for garnish
- 1/2 c chopped cilantro, for garnish
Place chicken breast at the bottom of the slow cooker. If using precooked chicken, skip this step, and add the chicken at the end of cooking time to heat it through.
Add all of the other ingredients through the taco seasoning to the skillet. Stir to mix together. Cook on low for 6 hours, or high for 3.
When cook time is complete, remove the chicken breasts and shred with two forks. Return the chicken to the pot and stir together. Serve topped with avocado and cilantro.