Slow-Cooked Tortilla Chicken Soup

Slow-Cooked Tortilla Chicken Soup

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Slow-Cooked Tortilla Chicken Soup is perfect for a large gathering or church potluck. Packed with flavor from chicken, onion, bell peppers, pinto and black beans, creamed corn, tomatoes, green chilis, and seasonings, this soup leaves you satisfied.

Make Tortilla Chicken Soup in your Crockpot or Slow Cooker

(Post modified with new photos on 2/2/23.)

Once a week we have a church potluck dinner to go along with our Bible study, so I’m always looking for great recipes that will serve a small crowd. This chicken soup recipe works well.

This soup is easy to make. Just gather up your ingredients and place them in your slow cooker. Plus, my slow cooker has a lid that can be latched down, so transporting soup isn’t a problem.

I’m warning you, though, as this recipe does require a lot of ingredients. So your pantry will need to be stocked up with pinto and black beans, creamed-style corn, canned tomatoes, canned green chilies, chicken stock, and Ranch Dressing Mix.

 

Ingredients for Slow-Cooked Tortilla Chicken Soup

(See the full recipe at the bottom of this post.)

  • chicken breasts
  • sweet onion
  • green pepper
  • red pepper
  • pinto beans
  • black beans
  • cream-style corn
  • diced tomatoes
  • crushed tomatoes
  • green chiles
  • chicken stock
  • garlic
  • ranch dressing mix (See my Homemade Recipe Here.)
  • chili powder
  • ground cumin
  • kosher salt
  • freshly ground black pepper
  • corn tortillas

 

Instructions for Making This Recipe

Ingredients for this RecipeTo begin, gather your ingredients so that you have everything close at hand on the counter or table. Prepare the chicken and vegetables.

Chopped Vegetables for the SoupOn a cutting board designated for meats, slice chicken breasts into chunks. On a second cutting board, chop onion and bell peppers and place them in a bowl.

For food safety always use separate cutting boards and knives for meats and vegetables to prevent unwanted contamination or the spread of harmful bacteria. 

Layer Ingredients for the Soup in a Slow CookerIn a large slow-cooker, layer chicken pieces, chopped onion and bell peppers, pinto and black beans, creamed corn, diced and crushed tomatoes, and green chiles.

Measure Seasonings for the SoupUsing a large glass measuring cup, whisk together the chicken stock, minced garlic, ranch dressing mix, chili powder, ground cumin, kosher salt and freshly ground black pepper.

Stir Ingredients Together and Slow Cook for 6-8 HoursPour the stock mixture over the layered chicken ingredients. Cover firmly with a lid and cook on low for 6-8 hours, stirring once or twice.

Serve Soup with Corn Tortillas, Cheddar Cheese and Sour CreamServe Slow-Cooked Tortilla Chicken Soup with sour cream, Guacamole Dip, cheddar cheese, and corn tortillas. This recipe will serve 8-10 people.

See more Soup Recipes Here. See recipes for Potluck Here. View more Mexican Dishes Here.

 

Featured Image - Recipe for Slow-Cooked Tortilla Chicken Soup

Slow-Cooked Tortilla Chicken Soup

Here's a spicy chicken soup perfect for a large gathering or church potluck.
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Course: Soup
Cuisine: American, Mexican
Keyword: Beans, Chicken Breast, Corn Tortilla Chips, Potluck Dinners, Ranch Dressing Mix, Ranch Seasoning Mix, Slow-Cooked Recipes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 10

Equipment

Knife Set
Cutting Board
Glass Measuring Cups
Slow Cooker

Ingredients

  • 4 whole chicken breasts chopped into 1/2" pieces
  • 1 medium sweet onion chopped
  • 1 medium green pepper chopped
  • 1 medium red pepper chopped
  • 30 oz. pinto beans
  • 15 oz. black beans
  • 15 oz. cream-style corn
  • 14.5 oz. diced tomatoes
  • 14.5 oz. crushed tomatoes
  • 4 oz. chopped green chiles
  • 2 cups chicken stock
  • 1 clove garlic minced
  • 2 tablespoons ranch dressing mix
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • sour cream, guacamole, cheddar cheese, and corn tortilla chips serve with

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • On a cutting board, slice chicken breasts into chunks.
  • On a second cutting board, with a clean knife, chop the sweet onion and bell peppers.

Make the Soup

  • In a large slow-cooker, layer chicken pieces, chopped onion and bell peppers, pinto and black beans, creamed corn, diced and crushed tomatoes, and green chiles.
  • In a large glass measuring cup, whisk together chicken stock, garlic, ranch dressing mix, chili powder, ground cumin, and kosher salt and freshly ground black pepper. Pour the stock mixture over the layered chicken ingredients.
  • Cover firmly with a lid and cook on low for 6-8 hours, stirring once or twice.
  • Serve Slow-Cooked Tortilla Chicken Soup with sour cream, guacamole, cheddar cheese, and corn tortilla chips. This recipe will serve 8-10 people.

Nutrition

Calories: 276kcal | Carbohydrates: 53g | Protein: 15g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 636mg | Potassium: 940mg | Fiber: 14g | Sugar: 8g | Vitamin A: 725IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 4mg
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