7 Slow Cooker Chicken Tortilla Soup Recipes: A Hearty Feast for All Seasons

Slow cooker chicken tortilla soup is a beloved comfort food, cherished for its warmth, flavors, and versatility. In this article, we’ll dive into the world of slow cooker chicken tortilla soup and present you with seven unique and mouthwatering recipes that will leave you craving for more. From the traditional classic to exotic variations, we’ve got it all covered.

Introduction

Imagine coming home after a long, tiring day to the aroma of a hearty soup wafting through your kitchen. It’s the kind of comfort that warms your soul and puts a smile on your face. Chicken tortilla soup has been a cherished favorite for years, and when you add the convenience of a slow cooker to the mix, you’ve got a winning combination.

In this article, we’re not just going to share one recipe; we’ll introduce you to seven tantalizing variations of slow cooker chicken tortilla soup. Each one has a unique twist and flavor profile, so you can enjoy this classic dish all year round.

The Basics of Slow Cooker Chicken Tortilla Soup:Before we dive into the delicious recipes, let’s understand the basics of slow cooker chicken tortilla soup. This dish is essentially a Tex-Mex-inspired soup that combines tender chicken, rich tomato broth, various spices, and, of course, tortilla strips. It’s known for its comforting and mildly spicy flavors, making it perfect for chilly evenings.

One of the most appealing aspects of slow cooker chicken tortilla soup is its simplicity. You toss in the ingredients, set the slow cooker, and forget about it until dinner time. It’s the epitome of convenience without compromising on flavor.

Benefits of Using a Slow Cooker:Why choose a slow cooker for making chicken tortilla soup? Well, let’s talk about the benefits.

Time-Saving:A slow cooker does all the work for you. No need for constant stirring or monitoring. Just set it and go about your day.

Flavor Enhancement:The low, slow cooking process allows the flavors to meld together, resulting in a richer, more intense taste.

Hands-Off Cooking:Busy day? No problem. The slow cooker does the cooking, leaving you with more free time.

I remember the first time I tried making chicken tortilla soup in a slow cooker. I couldn’t believe how easy it was, and the end result was a warm, comforting bowl of goodness that my family loved.

The 7 Varieties of Chicken Tortilla Soup

Traditional Chicken Tortilla Soup

Ingredients

2 boneless, skinless chicken breasts
1 can (14 ounces) diced tomatoes
1 can (10 ounces) enchilada sauce
1 onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 cup shredded cheddar cheese
Tortilla strips or chips
Sour cream, for garnish
Fresh cilantro, for garnish

Directions

Prepare the Chicken:Season the chicken breasts with a pinch of salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are browned and cooked through. Remove the chicken from the pot and set it aside to cool.

Sauté the Vegetables:In the same pot, add diced onion, red bell pepper, and green bell pepper. Sauté them until they become soft and the onion is translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

Add the Spices:Stir in the ground cumin, chili powder, paprika, and cayenne pepper. Sauté for another minute to toast the spices.

Simmer the Soup:Pour in the diced tomatoes, diced green chilies, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Shred the Chicken:While the soup is simmering, shred the cooked chicken breasts using two forks.

Add Chicken and Veggies:Add the shredded chicken, frozen corn, and black beans to the simmering soup. Let it cook for an additional 10-15 minutes, or until everything is heated through and the flavors meld together.

Season and Serve:Season the soup with salt, black pepper, and the juice of one lime. Taste and adjust the seasoning to your liking.

Garnish and Enjoy:Serve the Traditional Chicken Tortilla Soup hot, garnished with fresh cilantro leaves and a few crushed tortilla chips for that extra crunch.

Instructions

Place all ingredients (except for the corn, cheese, and garnishes) into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
Stir in the frozen corn.
Serve hot, garnished with cheese, tortilla strips, sour cream, and cilantro.

Humor Note:I once forgot the bay leaf in my chicken tortilla soup, and it turned out to be the ‘mystery spice’ everyone was trying to identify.

Spicy Southwest Delight

Ingredients

2 boneless, skinless chicken thighs
1 can (14 ounces) fire-roasted tomatoes
1 can (10 ounces) green enchilada sauce
1 onion, finely chopped
2 cloves garlic, minced
1 can (4 ounces) chopped green chilies
4 cups chicken broth
2 teaspoons cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
1 cup frozen corn
1 cup shredded pepper jack cheese
Tortilla strips or chips
Sliced jalapeños, for garnish
Fresh cilantro, for garnish

Directions

Brown the Beef:In a large skillet, cook the lean ground beef over medium-high heat until it’s browned and crumbled. Drain any excess fat if needed.

Sauté Onions and Peppers:Add finely chopped onions and diced red bell pepper to the skillet with the beef. Sauté for about 3-4 minutes, or until the vegetables are tender.

Season the Mix:Sprinkle in the chili powder, cayenne pepper, ground cumin, paprika, salt, and black pepper. Stir well to coat the beef and veggies with the spices.

Add the Rest:Mix in the diced tomatoes, black beans, corn kernels, and cooked brown rice. Stir everything together and let it simmer for 5-7 minutes, allowing the flavors to meld.

Cheese Please:Sprinkle the shredded cheddar cheese evenly over the top of the mixture. Cover the skillet with a lid and let it melt for a couple of minutes.

Garnish and Serve:Once the cheese is nicely melted, remove the skillet from heat. Garnish your Spicy Southwest Delight with fresh cilantro leaves and, if you like it extra spicy, some sliced jalapeños.

Time to Dig In:Serve your Spicy Southwest Delight hot and enjoy the spicy, cheesy goodness!

Instructions

Place all ingredients (except for the corn, cheese, and garnishes) into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
Stir in the frozen corn.
Serve hot, garnished with cheese, tortilla strips, jalapeños, and cilantro.

Humor Note:This recipe has a bit of a kick. Be prepared for some spicy storytelling at the dinner table.

Creamy Chicken Tortilla Soup

Ingredients

2 boneless, skinless chicken breasts
1 can (14 ounces) cream of chicken soup
1 can (10 ounces) red enchilada sauce
1 onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup heavy cream
Salt and black pepper to taste
1 cup shredded Monterey Jack cheese
Tortilla strips or chips
Fresh cilantro, for garnish

Directions

Cook the Chicken:Season the chicken breasts with a pinch of salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until they’re browned and cooked through. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken using two forks.

Sauté the Aromatics:In the same pot, add the chopped onion and diced red and green bell peppers. Sauté them until they’re soft and the onion is translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

Add the Spices:Stir in the ground cumin, chili powder, paprika, and cayenne pepper. Sauté for another minute to toast the spices.

Simmer the Soup:Add the diced tomatoes, diced green chilies, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Make It Creamy:Stir in the heavy cream, frozen corn, and black beans. Let it simmer for an additional 10-15 minutes until everything is heated through.

Season and Finish:Season the soup with salt, black pepper, and the juice of one lime. Taste and adjust the seasoning to your liking.

Serve and Garnish:Ladle the creamy chicken tortilla soup into bowls. Top each bowl with shredded cheddar cheese, fresh cilantro leaves, and a few crushed tortilla chips for a delightful crunch.

Instructions

Place all ingredients (except for the heavy cream, cheese, and garnishes) into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
Stir in the heavy cream.
Serve hot, garnished with cheese, tortilla strips, and cilantro.

Humor Note:This recipe is so creamy it’s practically writing its own love story.

Healthy and Hearty

Ingredients

2 boneless, skinless chicken breasts
1 can (14 ounces) diced tomatoes
1 can (10 ounces) green enchilada sauce
1 onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup quinoa
Salt and black pepper to taste
1 cup frozen peas and carrots
Tortilla strips or chips
Sliced avocado, for garnish
Lime wedges, for garnish

Directions

Cook the Quinoa:Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat, fluff with a fork, and let it cool.

Prepare the Chicken:Season the chicken breasts with garlic powder, paprika, salt, and black pepper. In a skillet, heat olive oil over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until they are cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing.

Assemble the Bowl:In a large bowl, start with a base of cooked quinoa. Arrange the sliced chicken, cherry tomatoes, cucumber, red bell pepper, steamed broccoli, red onion, and fresh basil on top.

Add Feta Cheese:Sprinkle the feta cheese crumbles over the bowl for a delightful creamy touch.

Drizzle the Dressing:Finish by drizzling balsamic vinaigrette dressing over the Healthy and Hearty Quinoa Bowl. You can adjust the amount to your taste.

Toss and Serve:Give the bowl a gentle toss to combine all the ingredients and flavors. It’s now ready to serve and enjoy!

Instructions

Place all ingredients (except for the quinoa, peas, carrots, and garnishes) into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
Stir in the quinoa, peas, and carrots.
Serve hot, garnished with tortilla strips, avocado, and a squeeze of fresh lime.

Humor Note:Who said healthy can’t be delicious? This soup is a ‘wannabe salad’ in a bowl.

Smoky Chipotle Sensation

Ingredients

2 boneless, skinless chicken thighs
1 can (14 ounces) fire-roasted tomatoes
1 can (10 ounces) red enchilada sauce
1 onion, finely chopped
2 cloves garlic, minced
1 canned chipotle pepper in adobo sauce, minced (adjust to taste)
4 cups chicken broth
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1 cup frozen corn
1 cup shredded cheddar cheese
Tortilla strips or chips
Sliced green onions, for garnish

Directions

Prepare the Chicken:Season the chicken breasts with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until they’re browned and cooked through. Remove the chicken from the skillet and set it aside.

Create the Sauce:In the same skillet, add the remaining 1 tablespoon of olive oil. Add finely chopped red onion and diced red bell pepper. Sauté for about 3-4 minutes until the vegetables are tender.

Add Flavor:Stir in the minced garlic and finely chopped chipotle peppers in adobo sauce. Cook for an additional 1-2 minutes to infuse the smoky flavor.

Simmer the Delight:Add the diced tomatoes, black beans, corn kernels, ground cumin, and smoked paprika to the skillet. Stir everything together and let it simmer for about 10-15 minutes, allowing the flavors to meld.

Slice and Add Chicken:While the sauce is simmering, slice the cooked chicken into thin strips.

Season and Finish:Season the sauce with salt, black pepper, and the juice of one lime. Taste and adjust the seasoning to your liking. Add the sliced chicken to the sauce and let it warm through.

Serve and Garnish:Serve the Smoky Chipotle Sensation over cooked rice or inside warm tortillas. Top it with shredded cheddar cheese and garnish with fresh cilantro leaves for a burst of freshness.

Instructions

Place all ingredients (except for the corn, cheese, and garnishes) into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
Stir in the frozen corn.
Serve hot, garnished with cheese, tortilla strips, and green onions.

Humor Note:This soup has a ‘smoky secret’ that will keep your taste buds guessing.

Recipe 6: Cheesy Chicken Tortilla Soup

Ingredients

2 boneless, skinless chicken breasts
1 can (14 ounces) diced tomatoes
1 can (10 ounces) green enchilada sauce
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Salt and black pepper to taste
1 cup Velveeta cheese, cubed
Tortilla strips or chips
Sliced green onions, for garnish

Directions

Cook the Chicken:

Season the chicken breasts with a pinch of salt and black pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until they are browned and cooked through. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken using two forks.

Sauté the Aromatics:

In the same pot, add the chopped onion and diced red and green bell peppers. Sauté them until they’re soft and the onion is translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

Add the Spices:

Stir in the ground cumin, chili powder, paprika, and cayenne pepper. Sauté for another minute to toast the spices.

Simmer the Soup:

Add the diced tomatoes, diced green chilies, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Make It Cheesy:

Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer for an additional 5-7 minutes until it’s creamy and the cheese is fully melted.

Add Chicken and Season:

Add the shredded chicken back into the soup. Season it with salt, black pepper, and the juice of one lime. Taste and adjust the seasoning to your liking.

Garnish and Serve:

Serve the Cheesy Chicken Tortilla Soup hot, garnished with fresh cilantro leaves and a handful of tortilla strips or chips for that extra crunch.

Instructions

Place all ingredients (except for the Velveeta, and garnishes) into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
Stir in the cubed Velveeta until it’s melted and creamy.
Serve hot, garnished with tortilla strips and green onions.

Humor Note:This soup is so cheesy it makes the ‘cheeseball’ at a party jealous.

Exotic Mango Tango

Ingredients

2 boneless, skinless chicken thighs
1 can (14 ounces) diced mangoes, drained
1 can (10 ounces) mango-pineapple salsa
1 onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon ground ginger
1/2 teaspoon curry powder
Salt and black pepper to taste
1 cup coconut milk
Tortilla strips or chips
Fresh cilantro, for garnish

Directions

Mango Magic:In a large mixing bowl, combine the diced ripe mangos, finely chopped red bell pepper, finely chopped red onion, chopped fresh cilantro, and the finely chopped jalapeño pepper.

Zesty Zing:In a small bowl, whisk together the lime juice, honey, salt, and black pepper. This will be your zesty dressing for the Exotic Mango Tango.

Combine and Toss:Pour the dressing over the mango and vegetable mixture. Gently toss everything together to ensure the flavors are well combined.

Chill Out:Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and intensify.

Serve and Enjoy:When you’re ready to serve, arrange the Exotic Mango Tango in a stylish bowl. Provide tortilla chips or pita bread for scooping, and let the mango magic begin!

Instructions

Place all ingredients (except for the coconut milk and garnishes) into the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
Stir in the coconut milk.
Serve hot, garnished with tortilla strips and fresh cilantro.

Humor Note:This soup will take your taste buds on an ‘exotic vacation’ without leaving your kitchen.

Serving and Garnishing Tips

Now that you have seven amazing slow cooker chicken tortilla soup recipes, let’s talk about how to serve and garnish them.

Tortilla Strips or Chips:These add a delightful crunch to your soup. It’s like a ‘party in your mouth.’

Cheese:Whether it’s cheddar, pepper jack, Velveeta, or Monterey Jack, cheese makes everything better. It’s the ‘MVP’ of garnishes.

Sour Cream:A dollop of sour cream cools down the heat from spicier recipes. It’s your ‘fire extinguisher.’

Fresh Herbs:Cilantro and green onions add a burst of freshness. They’re like the ‘sunglasses’ on your soup.

Avocado:Creamy slices of avocado provide a cool contrast to the heat. They’re your ‘chill pill.’

Lime Wedges:A squeeze of lime brightens up the flavors. It’s like a ‘wake-up call’ for your taste buds.

Jalapeños:For the brave souls who can’t get enough spice. They’re the ‘adrenaline junkies’ of garnishes.

Conclusion

In the world of comfort foods, slow cooker chicken tortilla soup stands tall. And with these seven incredible recipes, you’re all set to make it a star in your kitchen. Whether you opt for the traditional version or dare to try the exotic mango tango, you’re in for a treat.

Using a slow cooker not only simplifies the cooking process but also enhances the flavors. It’s like having a culinary assistant that works tirelessly while you go about your day.

So, gather your ingredients, set up your slow cooker, and get ready to enjoy a hearty feast that’s perfect for all seasons. Whether it’s a chilly winter evening or a breezy summer night, slow cooker chicken tortilla soup is a crowd-pleaser that will have your taste buds dancing with joy.

Remember, the key to a great meal is to have fun while cooking. Don’t be afraid to experiment, add your personal touch, and, most importantly, savor every spoonful of your slow cooker chicken tortilla soup.

Now, go forth and conquer the world of delicious, hearty soups. Your taste buds will thank you, and your friends and family will be lining up for seconds. Happy cooking!

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