Slow Cooker Chicken Tortilla Soup

There’s this chain restaurant we go to sometimes (when we have a coupon), and they have this Chicken Tortilla Soup that I sometimes get instead of a salad. And it’s awesome. And I was determined to make it myself at home using my slow cooker!

This version tastes JUST like it! For reals. It’s SOOO good.

When you are in the mood for Mexican, but you also want something to warm you up on a cold day, this is what you need to make.It’s a great cold weather soup for sure. I just love using crushed up tortilla chips to add a bit of crunch and saltiness.

And as usual, I made this as easy as I possibly could since I know that you are super busy.

Note that I use boneless skinless chicken thighs for this recipe. In my opinion, They just work better in soups. And they’re cheaper, so win-win, right? But if you want to use chicken breasts, it will still turn out great. Use 1 1/2 to 2 boneless skinless chicken breasts if you want instead of the thighs.

Just plop most of the ingredients in, and you’re 95% of the way there. You will also need to whisk 1/4 cup of flour with 1 cup of the water and add it on top. Then add the other 4 cups of water.

Then cook on high for about 4 hours (or medium for 6, or low for 8). *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.

At this point, you will need to shred the chicken, which is super easy after it’s been cooking for this long.

Now it’s ready to eat. You could… or you take it up the next step. It only takes an extra 5 minutes and it’s SOOO worth it. In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water. Once it’s nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly. Then add it back to the soup and mix it in well with a spoon or the whisk.

Serve with crushed tortilla chips, cilantro, and sour cream. Enjoy!

And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup Recipe is AMAZING. If you love Mexican food, this is your kind of soup! Can be made on the stove too!

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 6

Author: Lauren Cobello

Ingredients

• 4 boneless skinless chicken thighs or 1 1/2 -2 boneless skinless chicken breasts
• 1/2 onion chopped
• 3/4 cup black beans rinsed (about half of a 15 oz can)
• 1/2 cup Rotel or diced tomatoes with chilis
• 2 cloves garlic minced or pressed
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 Tbsp paprika
• 1 1/2 tsp salt
• Juice from 1 lime
• 4 chicken bouillon cubes + 4 cups water or 4 cups chicken broth
• 1/4 cup all-purpose flour + 1 cup water
• 3 Tbsp corn starch + 1/4 cup water
• Cilantro avocado, tortilla chips and sour cream as garnish.

Instructions

• Combine chicken, beans, tomatoes/chilis, lime juice, onion, garlic and spices in the slow cooker.
• Whisk flour with 1 cup of water and add to the slow cooker.
• Add the other 4 cups of water.
• Cook on high for 4 hours (or medium for 6, low for 8) *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.
• Shred chicken.
• In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water.
• Once it's nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly.
• Add it back to the soup and mix it in well with a spoon or the whisk.
• Serve with crushed tortilla chips, cilantro, and sour cream.

Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!