Easy Crockpot Chicken Tortilla Soup

This easy crockpot chicken tortilla soup was a bi-monthly staple in our house as my children grew up. In fact, anyone who has ever been in my house has probably eaten this soup, including exchange students we hosted from Israel, Finland and Albania. Kids and adults have raved about it, so it was time to get it on the blog!

Easy Crockpot Chicken Tortilla Soup – 10 Minutes in the Morning and Voila!

Why did I make this easy crockpot chicken tortilla soup recipe so often? One, it’s delicious. Two, it’s fast and easy. It’s perfect for those busy work days and/or busy work days followed by mom’s taxi cab service nights, running kids to/from practices or rehearsals. It takes me about 10 minutes to throw everything into the crockpot in the morning. Then I turn it on high (or low if I’ll be gone 8 or more hours), put the lid on and go about my day. When it’s dinnertime, voila! I take the lid off, pull out the chicken breasts, shred them quickly with a fork, put the shredded chicken back in, ladle the soup into bowls and DINNER IS DONE! You can top with your favorites: crushed up tortilla chips, cheese, lime, avocado and/or cilantro.

This slow cooker soup is also wonderful the next day (and the day after that) for leftovers. You can also freeze it, then thaw and reheat it another week or month. In my book, nothing beats two-for-one dinners (2 meals with the time it takes to make 1!).

And there’s just something about chicken soup — it makes the body and soul feel good. 🙂

A few hints:

• You can make this soup more or less spicy, depending on your preferences and those of your family and guests. I love it spicy, but I put much less hot sauce in it when I’m making this for guests and add extra hot sauce to my own bowl.
• The apple cider vinegar and/or ground mustard in this recipe may sound odd, but trust me — they are part of what gives this broth its unique and amazing flavor. I get the best results using Bragg’s apple cider vinegar.
• My son wouldn’t eat onions when he was little (I hated them as a child too). It wasn’t the taste or look, it was the texture, so we struck a deal — to keep the taste and nutrition from the onions, I never omitted the onions, but I chopped them up into large pieces when he was young, so he could easily pick them out (and the rest of us ate large onion slices). As he got older, the onion pieces got smaller …
• I use a bag of organic mini baby carrots when I make this recipe. You can throw the whole bag in, without chopping them in half, if you’d like. It makes this soup that much faster to make. Just make sure you’ll be able to cook the soup long enough to get them soft. In a hurry and not being able to find the mini baby carrots at the store one time, I threw in a whole bag of regular sized baby carrots once (without cutting them up), and the chicken was done before the carrots were soft. You can also substitute the baby carrots for regular carrots that you wash, peel and slice (but … since this is a speedy recipe, I always opt for the baby carrots).

The full recipe is below. To help, here’s a video recipe as well:

Pin it/save it! And let me know if you have any questions …or make it!!

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Easy Crockpot Chicken Tortilla Soup

An easy crockpot chicken tortilla soup recipe that takes very little prep time. It's been taste-tested and enjoyed for years (over and over) by my family, friends and exchange students we hosted from 3 different countries!

Course

Soup

Cuisine

Dairy-Free, Gluten-Free, Paleo, soy-free

Servings

Ingredients

• 1 medium-sized onion, chopped
• 3-4 boneless skinless chicken breasts
• 1 lb. organic mini baby carrots (chopped in half)
• 2 cans creamed corn (omit or use frozen corn if eating paleo)
• 1 32 oz box of organic, gluten-free chicken broth
• 2 Tbsp Bragg's apple cider vinegar
• 2 tsp dried mustard
• 1 15 oz. can of tomato sauce
• 1 can original Rotel (diced tomatoes and green chiles)
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp to Tbsp hot sauce (depending on your preferred level of spicy; read label to check for any food allergens))
• tortilla chips (to add before you eat)
• any other toppings you'd like

Course Soup Cuisine Dairy-Free, Gluten-Free, Paleo, soy-free Servings Ingredients 1 medium-sized onion, chopped 3-4 boneless skinless chicken breasts 1 lb. organic mini baby carrots (chopped in half) 2 cans creamed corn (omit or use frozen corn if eating paleo) 1 32 oz box of organic, gluten-free chicken broth 2 Tbsp Bragg's apple cider vinegar 2 tsp dried mustard 1 15 oz. can of tomato sauce 1 can original Rotel (diced tomatoes and green chiles) 1 1/2 tsp chili powder 1 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 1 tsp to Tbsp hot sauce (depending on your preferred level of spicy; read label to check for any food allergens)) tortilla chips (to add before you eat) any other toppings you'd like

Instructions

1. Turn your crockpot on high
2. Add the chopped onion, then chicken breasts, then all the other ingredients
3. Keep on high if you'll be cooking for 5-6 hours; turn down to low if you'll cook all day (8-10 hours, depending on your crockpot). Make sure the chicken is fully cooked (it should shred easily with a fork) and the should be tender.
4. When you're ready to eat, pull out the chicken breasts and put them on a plate. Shred with forks and return to the crockpot.
5. Stir and then ladle the soup into bowls.
6. Top with crushed up tortilla chips and any other favorite toppings ... and ENJOY!

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com