Slow-Cooked Tortilla Chicken Soup

5 from 1 vote

Here's a spicy chicken soup perfect for a large gathering or church potluck.

Prep Time20

Cook Time8

Total Time8 20

Course: Soup

Cuisine: American, Mexican

Keyword: Beans, Chicken Breast, Corn Tortilla Chips, Potluck Dinners, Ranch Seasoning Mix, Slow-Cooked Recipes

Servings:

Calories: 276kcal

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

On a cutting board, slice 4 whole chicken breasts into chunks.
On a second cutting board, with a clean knife, chop 1 medium sweet onion, 1 medium green pepper, and 1 medium red pepper.

In a large slow-cooker, layer chicken pieces, chopped onion and bell peppers, 30 oz. pinto beans and 15 oz. black beans, 15 oz. cream-style corn, 14.5 oz. diced tomatoes and 14.5 oz. crushed tomatoes, and 4 oz. chopped green chiles.
In a large glass measuring cup, whisk together 2 cups chicken stock, 1 tablespoon minced garlic, 2 tablespoons ranch dressing mix, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon kosher salt and 1/2 teaspoon 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.