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The EASIEST & Best Slow Cooker Chicken Tortilla Soup 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!!!

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

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