One of my favorite soups to order for lunch at restaurants is chicken tortilla soup. In fact, it is one of my all time favorite soups, something that I have been missing after starting my New Years diet. Most chicken tortilla soups I was finding online just didn’t seem all that healthy, and I was surprised at some of the ingredients people put in their recipes. I wanted to find a chicken tortilla soup recipe that wasn’t only healthy, but would have the same great taste after reheating, since I have started packing lunch every day for my husband at work.
After looking at half a dozen recipes, I finally started comparing recipes and creating my own crock pot chicken tortilla soup recipe. It didn’t take long until my own version of this classic recipe became a favorite in our household, being a quick crock pot soup that I can make whenever work is taking most of my time. When I make my chicken tortilla soup recipe, it is very common for me to eat it even without the cheese or tortillas, since the soup is just so flavorful! My husband, however, loves to put extra sharp cheddar cheese in the soup, as well as tortilla chips. I can tell you from experience it is tasty both ways.
While my chicken tortilla soup recipe is still a work in progress, I still consider it a great recipe and I hope everyone else enjoys it!
PrintUltra Yummy Crockpot Chicken Tortilla Soup
Ultra Yummy Crockpot Chicken Tortilla Soup Recipe Yield: 6-8 bowls (6 Servings) Prep: 30 mins Cook: 4 hrs 0 min Ready In: 4 hrs 30 mins
Ingredients
- 2 Teaspoons Olive Oil Enough to Coat Pan
- 2 cup Yellow Onions Chopped
- 1.5 cups Organic Chicken Cubed
- 3 cups Water
- 5 Teaspoons Powdered Chicken Broth
- 4 Teaspoons Minced Garlic Bottled
- 2 Teaspoons Dried Cilantro
- 1 8 oz Can Tomato Sauce
- 1 15 oz Can Black Beans Rinsed & Drained
- 1 Brick Frozen Corn Found in Frozen Foods
- 2 Teaspoons Ground Cumin
- 1 14.5 oz Can Diced Tomatoes Seasoned with Oregano & Basil
- .5 Teaspoons Ground Oregano
- 1 4.5 oz Can Green Chili Peppers Diced
Instructions
- Step 1: Take the time to chop up your onions and measure all of your ingredients. The onions need to be chopped up fine or put in a small food processor. Just make sure they don’t end up mashed if you put them in a food processor.
- Step 2: Take this time to also cut your chicken into small cubes. Makes sure to trim off all the fat, and cut the chicken fairly small to make sure that it’s evenly distributed throughout the soup.
- Step 3: In a large skillet or pan, barely cover the pan with olive oil or vegetable oil. After about thirty seconds, place the onions and garlic in the pan, sautéing them for about four to five minutes. The amount of oil you needed will mostly depends on the size of the pan you are using. Just use enough to make sure you don’t burn the onions or garlic – don’t drench the pan in oil. This is a very common mistake I have seen that ruins quite a few recipes (don’t worry, I used to do it too).
- Step 4: While the onions and garlic are sautéing, put three cups of water in another pot and start to bring it to a boil. Place the 5 cubes of chicken broth or 5 teaspoons of chicken broth in the pot. I recommend using low sodium chicken broth. If you are in a hurry, I recommend getting organic, low sodium chicken broth, and measuring out 3 cups of the liquid. It may be a bit weaker, but should contribute plenty of flavor.
- Step 5: Combine the chicken broth with the onion mixture. Slowly add in the tomato sauce and a can of green chilies/jalapenos to the mixture. Add the cilantro and remove the entire pot from the heat – set it aside for step 7.
- Step 6: Place all other ingredients in your crock pot and stir everything together, making sure the seasoning and chicken are well mixed.
- Step 7: Slowly pour the liquid mixture from step 5 into your crock pot. Place the top on your crock pot and cook on low for 4 hours. Serve hot, adding tortilla chips and sharp cheddar, if desired. My chicken tortilla soup recipe lasts about a week in the refrigerator, as long as it is stored in an airtight container.
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About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
Very nice info and straight to the point. I don’t know if this is actually the best place to ask but do you people have any thoughts on where to get some professional writers? Thanks 🙂
Hi Patrick, Demelza and I actually write all of our content. My company, the Muses Pen, does provide professional writing services. I normally don’t like promoting my business too much on my personal projects, but hey, all of us have a day job, right 😉 If you would like a quote, feel free to fill out the contact form at the bottom of the page. It will allow us to talk about it privately.
That looks really yummy.
This recipe looks delicious, detailed and easy to follow. Thank you for posting this!
Great recipe. Sounds so easy and good! Will have to try it! Thanks for sharing!
Sounds supr good and easy; I love meals in the crock pot. I guess you could use fresh cilantro, right?
It is amazing when I have fresh herbs available. I usually substitue fresh when I can find it or it’s available in the garden.
That looks delicious and perfect for Fall weather!! Thanks for sharing =)
wow, this looks great and easy to make.
Looks so yummy! And easy to make too 🙂 Thanks for sharing!
This looks wonderful and perfect for a cool Fall night! Thanks for another awesome recipe!
Thanks for the recipe I love cooking soup in the crock pot!
I love my crockpot and specially soups. I saw your post earlier and copied the recipe. It came out delicious! I thank you and my family thanks you!
Love this. Def gonna try. And you might want to fix number 6. LoL. Can't believe no one saw this. I guess I just have a dirty mind.
Thank you so much for this recipe….this really sounds so good.
Nothing like a nice hearty soup on a cold winter night!
This chicken tortilla soup looks sooo good, and easy as well. I am going to try it next week. Thanks,
This I have to try. I love chicken tortilla soup. And this looks wonderful! I always like to try out other dishes on my family. And they love to be there for me to do it.
Thank you for your recipe for Chicken Tortilla Soup. I love the ingredients and the convenience of making it in the crock pot.
My family loves tortilla soup! I can't wait to try this recipe. Thanks for sharing!
I've practically grown up on Tortilla Soup, it always reminds me of cool fall evenings with my family growning up. I'm about to start my own family and want to share the same tasty flavors of my childhood with them! Thanks for posting this crock pot recipe for all the busy mommas and families out there!
This is a good recipe, but snce my husband doesn't like his soup "hot" I would probably increase the garlic, and lower the amount of cumin and chiles. It should tastge delicious.
This looks great. I would definaetely add extra cheese because I am not as healthy as I should be!
We tried this one and decided it's a keeper!
This sounds really good and easy to make. I love cooking in s crockpot. One pot, great meal.
Great recipe, love all the goodies you add into it. Easy to make and very healthy and great on a cold night, like tonight here in MA 🙂 thanks for share @tisonlyme143
Yummy .I do this with my leftovers!
I love cooking out of the Crock pot. Especially when it is hot outside and it does not heat the house up. This soup looks so delicious and I want to make it. Thanks for sharing.
I love chicken tortilla soup! I have never attempted making it myself before though. I do know that soups slow cooked all day in the crock pot are amazing! I can’t wait to try it. 🙂 Thanks for sharing!