Slow Cooker Chicken Tortilla Soup

After a weekend spent in a 30-something degree garage building a new kitchen island, Elliott and I needed something to warm us up. I dug around the kitchen and as soon as I saw the cream of chicken soup and salsa, I knew what I wanted to make.

Slow Cooker Chicken Tortilla Soup.

By using my slow cooker, I knew that we could continue to work on the kitchen island and dinner would be ready for us when we were done.

Slow Cooker Chicken Tortilla Soup

Our DIY kitchen island was a huge weekend project. We desperately needed a little extra storage space for our kitchen appliances and decided to make a farmhouse-style table. I’ve posted a sneak-peek on my Instagram account, but I’ll make a full post with resources soon.

We’ve been joking that nothing tests a marriage like building furniture together.

I am happy to report that it went so well that we are already planning our next project. It might be a buffet table in the living room or floating shelves in the kitchen. I’ll keep you updated.

Slow Cooker Chicken Tortilla Soup

My go-to slow cooker dishes usually have three things:

  1. A protein. I usually pick chicken because it’s lean and works so well in a slow cooker. However, you can also use beef or pork.
  2. Something creamy. That may be a can of cream of chicken or mushroom soup, or a block of cream cheese.
  3. Something flavorful. I like adding a spicy salsa or a few cans of diced tomatoes with spices.

If I want the dish to be a soup-consistency, then I’ll add water or broth. If I want to serve it over rice, then I won’t add anything.

Slow Cooker Chicken Tortilla Soup

When testing this recipe, I started with one can of soup. However, I found that it wasn’t quite enough with 1 1/2 pound of chicken. A second can was just what I needed to make this tortilla soup extra-creamy.

You may need to adjust the seasonings depending on the type of salsa you use. Salsas vary widely in flavor and strength. I found a spicy hatch chile salsa that was packed with flavors. For kids, you can use a mild salsa. Just taste the soup before serving and add any additional spices as needed.

Top the soup with cheese, sour cream, avocados, tomatoes, cilantro, and tortillas. For a crunch, you can add crumbled tortilla chips. However, I find that the soft tortillas hold up much better when they have soaked up the liquid in the soup. The chips just end up a little too soggy and mushy.

Slow Cooker Chicken Tortilla Soup

This dish gets even better with time. The flavors really start to meld together the longer the soup sits. I might even go as far as saying that the leftovers are better than the original.

Refrigerate any leftovers in an airtight container for up to a few days, then reheat individual portions in the microwave. Add the garnishes just before serving.

Slow Cooker Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 bowls
Ingredients
  • 2 cans cream of chicken soup with herbs
  • 2 cups water
  • 1 (16 oz) jar salsa
  • 1½ lbs chicken tenderloins
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp red pepper flakes (optional)
  • salt and pepper, to taste
Serve with:
  • soft tortillas, cut into pieces
  • crumbled tortilla chips
  • diced avocados
  • diced tomatoes
  • shredded cheese
  • chopped cilantro
  • sour cream
Instructions
  1. Add the cream of chicken soup, water, salsa, chicken, corn, beans, chili powder, cumin, garlic powder, and red pepper flakes to a large slow cooker. Season with salt and pepper, to taste.
  2. Cook on high for 3 to 4 hours.
  3. Remove the chicken from the slow cooker. Shred or chop the chicken into bite-sized pieces. Place the chicken back into the slow cooker and stir.
  4. Thin the soup with extra hot water, if needed.
  5. Serve the soup in individual bowls and top with soft tortillas, tortilla chips, avocados, tomatoes, cheese, cilantro, or sour cream. Enjoy!