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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.
(Post modified on 10/17/23.)
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.
More Chicken Soups to Enjoy
- Chicken and Dumplings
- Chicken Soup with Wild Rice
- Creamy Chicken Gnocchi Soup
- Easy Chicken Noodle Soup
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
To begin, gather your ingredients so that you have everything close at hand on the counter or table. Prepare the chicken and vegetables.
On 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.
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.
Using 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.
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 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.
Slow-Cooked Tortilla Chicken Soup
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.
