Slow Cooker

Slow Cooker Chicken Tortilla Soup

Not all slow cooker chicken tortilla soup recipes are created equally. This one is so good that the first time I made it, I actually hurt myself by having thirds. But I had no regrets about it! It does require an “extra” step: cooking a whole chicken to use both the meat and broth. We did this overnight, then removed the chicken and added remaining ingredients in the morning. 

2 Reasons to Use a Whole Chicken

With two little ones at home (and a third on the way), we’re always looking for ways to save a few bucks. Buying whole chickens is a no-brainer for using since they’re usually the cheapest meat at the grocery store.

But even more than for saving money, the increased taste factor from using a whole chicken in this soup is the main reason. Sure, you can use chicken breasts and store-bought broth and they’ll work just fine. But the depth of flavor from this method takes this soup to another level.

Is it worth the extra step?

I will admit… while developing this recipe, I wondered to myself if I was wasting my time by cooking a whole chicken first. In my head I thought it would be worth it, but I really just didn’t know. Then, after my wife took her first bite, I knew I had made the right decision. She said something like, “Okay, this might be the best thing you’ve ever cooked.” I’ll take it!

And as Always… Please Pin & Share the Love!

Print

Slow Cooker Chicken Tortilla Soup

Incredibly rich and flavorful, without too much spice.

Course Soup

Cuisine Mexican

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Servings 8

Calories 248 kcal

Ingredients

• 5 lb. whole chicken
• 1 onion quartered
• 2 carrots roughly chopped
• 2 celery stalks roughly chopped
• 1 can whole kernel corn drained
• 2 cans black beans drained
• 19 oz. can red enchilada sauce
• 10.5 oz. can Rotel (Meixican Style)
• 1 red bell pepper diced
• 1 green bell pepper diced
• 2 tsp. sea salt
• 2 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 Tbsp. lime juice

Instructions

1. Stuff the chicken with onion, carrots, and celery. Place in slow cooker and cook on high for 4 hours (or low for 7 hours). Once done - remove all chicken from cooker, leaving only the juices.

   

2. Add all remaining ingredients and cook on high for 3 hours. Meanwhile, remove all meat from bones and shred it. Set aside in refrigerator. Discard all skin and bones.

3. Switch slow cooker to low or warm and add chicken. Mix well and let sit for about 30 minutes, so that chicken can absorb some of the juices.

4. Serve and enjoy!

Recipe Notes

Top soup with shredded cheddar, avocado, crushed tortilla chips, and cilantro.

Nutrition Facts

Slow Cooker Chicken Tortilla Soup

Amount Per Serving (1 cup)

Calories 248 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 3g 15%

Cholesterol 63mg 21%

Sodium 1158mg 48%

Potassium 430mg 12%

Total Carbohydrates 13g 4%

Dietary Fiber 3g 12%

Sugars 8g

Protein 18g 36%

Vitamin A 78.5%

Vitamin C 48.5%

Calcium 5%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.