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Anyone tired of turkey yet? If you are, then perfect – this soup is just for you! Or, if you’re wanting to use up your turkey, you can certainly throw your leftovers in this pot of soup. It’d be delicious either way!
I love having soup when it’s cold outside. The warmth of the soup just makes me feel all cozy and reminds me of sitting in front of the fireplace watching tv. We have a gas fireplace in our house but it’s in the basement den area so it isn’t utilized nearly enough because there’s nothing down there! I wish it were in our actual living room because that’s where we are 90% of the time. The den doesn’t have anything in it right now except a bunch of boxes and random furniture. We’ll eventually convert it to {hopefully} my photography studio & prop storage area, but that won’t be for a while, I’m sure :)
I actually made this soup the day after Hurricane Sandy (yes, I realize Sandy was a month ago – but I do schedule all my posts almost a month out!) and we had a couple friends over to come enjoy this comforting soup with us. At first, I was nervous about this soup because I didn’t realize that it was more of a liquid-base soup. I was thinking the thicker chicken tortilla soups that are more cream-based that you get at Panera or something. This is much healthier and SO flavorful. We only had about a small tupperware left of it after our friends left. I believe we each had two bowls of it!
You definitely need to top this with tortilla strips (if you can’t find them, they’re typically in the crouton aisle) because the saltiness and corn flavor of the strips really bring out the Mexican-chicken flavor even more. I must say, the tortilla strips were really hard to not eat while waiting for the soup to finish :)
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 15 ounce can of sweet whole corn kernels, drained
- 15 ounce can of diced tomatoes, drained
- 5 cups chicken stock
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 serrano pepper, de-seeded, de-veined, and chopped
- 2 cloves of garlic, minced
- ½ teaspoon chili powder
- 2 teaspoon ground cumin
- 1 ½ teaspoon kosher salt
- 1 teaspoon pepper
- Monterey jack cheese, shredded
- Tortilla strips
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Equipment
Instructions
- In the insert of your crockpot, add all ingredients except cheese & tortilla strips. Stir around in crockpot to make sure seasonings are well mixed.
- Cook on high for 4 hours or low for 8 hours.
- Prior to serving, remove chicken breasts with tongs and put into the bowl of a stand mixer. Using the paddle attachment, on low speed, shred the chicken.
- Place back in the slow cooker, stir around to distribute evenly.
- Serve hot topped with cheese and tortilla strips.
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Jordan
Sunday 7th of March 2021
I make this soup a lot but have never left a rating. It is a huge hit with my family! Thank you for the delicious recipe.
Becki
Saturday 12th of December 2020
I'm sorry, did not care for this soup. First, I don't think the tomatoes should be drained. Also, I feel there is far too much broth. I added black bean and more chicken for the ratio of all the broth.
Cindy Belote
Sunday 18th of December 2016
It is a frigid day, custom made for this soup. It is in my crock pot now and smells wonderful. I followed your recipe but added black beans and some rice. I can,t wait to dig in! Thanks
Jen
Thursday 1st of December 2016
I think that this soup is a great base to start with. I made it as is and then thought it was too bland, chunky, and not thick enough for my liking. So, I added a can of black beans, half a stick of cream cheese, a cup of montery jack cheese with jalepeanos, a can of red enchilada sauce, and a can of cream of chicken with herbs. I used my immersion blender just for a few shorts pulses to break down the diced tomatoes and green peppers. I served it over rice and it was amazing, however it needed those changes to suit my preference. The next day the soup had thickened and I didn't even need the rice and was amazing again.
Amy
Tuesday 15th of December 2015
I am so picky about chicken soups and this was delicious! I had to substitute a few things that I had on hand - jalapeno and a tin of diced green chilis instead of the serrano. I also added a can of black beans and a can of green enchilada sauce because I'd had it so long. Delicious! I'm glad it made so many servings because I'm definitely planning to make it again this winter. Thanks! :)