Here is an extremely easy chicken tortilla soup recipe that is perfect for the fall and winter. This will become one of your favorite slow cooker recipe because it is the easiest soup that is a flavorful soup that is out of this world. I make this often for friends who need a meal after having a baby or surgery or just in a stressful season of their life. I always get rave reviews wanting the recipe. It is a simple dump in the crockpot recipe that is the best chicken tortilla soup you can make that makes the best main dish with a variety of toppings you can add for your own personal preferences.

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Here is an easy and yummy recipe for a quick and hearty fall or winter crockpot meal: (you could also refer to this as taco soup in the crockpot!)

Ingredients for this slow cooker chicken tortilla soup:

6 Herb-Ox bullion cubes (you could substitute for 6 cups of chicken broth or chicken stock)

6 cups water

1 can cream corn

1 15 oz can Goya brand white hominy

1 15 oz can of black beans

1 10.75 oz can Campbell’s condensed cheddar cheese soup

1/2 bag (6 oz) of frozen sweet corn

2 8 oz cans of tomato sauce

1 14.5 oz can of chili style diced canned tomatoes

0.5 oz (1/2 pouch) of Old El Paso taco seasoning

1 bag of Recipe Ready diced yellow onion, tomatoes & garlic

1 can of green chiles

2 cups of diced, cooked chicken (cut off of a rotisserie tender chicken and make shredded chicken to make it really easy!)

1 diced green pepper (optional if you don’t have time to dice, or purchase it pre-diced at the store.)

Optional toppings:

• Shredded cheddar cheese
• avocado slices
• corn chips or strips of yellow corn tortillas
• cilantro
• lime juice or lime wedges
• hot sauce

Preparation:

Mix all ingredients into a slow cooker crockpot. Cook 6 hours on high heat. Top with shredded cheddar cheese, sliced avocado, crushed corn chips and a bit of fresh cilantro.

This soup will make 8-10 servings. One great thing is that any leftovers after day 1 can be kept in an airtight container in the refrigerator for a few days until you reheat it and eat again. Otherwise freeze the leftovers for up to 6 months.

This is a new, great recipe that is a fall and winter family favorite at our house! If you try it, come back and let me know what you think! I’m all about recipes that are EASY and taste great!

The EASIEST & Best Slow Cooker Chicken Tortilla Soup Recipe

Print Recipe

Here is the absolute EASIEST and BEST TASTING Slow Cooker Chicken Tortilla Soup Recipe! You can change up toppings depending on personal preference. This is the BEST dump and go recipe using your slow cooker and everyone who has tried it gives it rave reviews!!!

• Author: Maura
• Prep Time: 15 min
• Cook Time: 6 hr
• Total Time: 6 hr 15 min
• Yield: 10
• Category: soup
• Method: slow cooker
• Cuisine: mexican

Ingredients

Ingredients for this slow cooker chicken tortilla soup:

6 Herb-Ox bullion cubes (you could substitute for 6 cups of chicken broth or chicken stock)

6 cups water

1 can cream corn

1 15 oz can Goya brand white hominy

1 15 oz can of black beans

1 10.75 oz can Campbell’s condensed cheddar cheese soup

1/2 bag (6 oz) of frozen sweet corn

2 8 oz cans of tomato sauce

1 14.5 oz can of chili style diced canned tomatoes

0.5 oz (1/2 pouch) of Old El Paso taco seasoning

1 bag of Recipe Ready diced yellow onion, tomatoes & garlic

1 can of green chiles

2 cups of diced, cooked chicken (cut off of a rotisserie tender chicken and make shredded chicken to make it really easy!)

1 diced green pepper (optional if you don’t have time to dice, or purchase it pre-diced at the store.)

Optional toppings:

• Shredded cheddar cheese
• avocado slices
• corn chips or strips of yellow corn tortillas
• cilantro
• lime juice or lime wedges
• hot sauce

Instructions

Mix all ingredients into a slow cooker crockpot. Cook 6 hours on high heat. Top with shredded cheddar cheese, sliced avocado, crushed corn chips and a bit of fresh cilantro.

Notes

This soup will make 8-10 servings. One great thing is that any leftovers after day 1 can be kept in an airtight container in the refrigerator for a few days until you reheat it and eat again. Otherwise freeze the leftovers for up to 6 months.

Keywords: chicken tortilla soup