Mexican chicken tortilla soup is a very filling tomato-based soup with shredded chicken, corn and beans. It’s called tortilla soup because one of the toppings is crunchy tortilla strips! Other toppings include chopped avocado, sour cream and shredded cheese – delicious!
You won’t need any side dishes with this easy soup – Mexican chicken tortilla soup is a meal in itself! This is a one-pot (in fact a crock-pot) recipe that won’t get any other dishes dirty 🙂 Personally, I rarely make soups because generally they are not filling enough to stand on their own, and making extra food to go with them is too much work. Well, I certainly do make THIS soup, and will be making it over and over and over! Being able to feed the whole family with this one easy slow cooker meal is a blessing for a busy cook!
If you search the Internet for “Mexican chicken tortilla soup”, I guarantee you’ll find all those other recipes that have such a long list of ingredients that you’ll say “There is no way I’m making this”. Those mile-long ingredient lists are just so ridiculous that even I, a quite experienced cook, find them daunting – assembling all that stuff is just way too much effort… even if it just needs to go in a crock-pot.
So I was determined to create a shortcut version of the Mexican chicken tortilla soup without compromising on the flavor, and I’m so proud to say that I did it! Introducing easy 5-ingredient chicken tortilla soup:
Yes, that’s it! To make easy Mexican crock-pot chicken tortilla soup, just dump the following ingredients into your slow cooker: chicken breast, black beans, frozen corn, salsa and chicken broth. Cook on high for 4 hours or on low for 8 hours and the soup is ready! Before serving, take the cooked chicken breast out of the soup and shred using a food processor (or you can shred it with 2 forks or just chop with a knife), then put the shredded chicken back in a soup. Top the soup with the desired toppings and enjoy!
Yes, the toppings are not included in the 5 ingredient count 🙂 But the whole point of the toppings is that they are optional! The soup tastes really good without the toppings too, the toppings are just like an icing on the cake. Here are the toppings that I use: chopped avocado, sour cream, shredded cheese and corn tortilla strips.
To be honest, I made the corn tortilla strips just to take the pictures for this post 🙂 Normally, I would substitute them with the pieces of tortilla chips – the exact same taste, just different shape! If you want to make the corn tortilla strips, just cut the corn tortillas into strips, put on a baking sheet and bake in a 400F oven for 15 minutes, or until crunchy.
Once you make this slow cooker chicken tortilla soup for the first time, I guarantee it will be added to your regular dinner recipe rotation! Easy to make and full of flavor – that’s a definition of a recipe winner!
This recipe makes 8 servings of the Mexican chicken tortilla soup. If this is too big of a portion for your family, I have great news for you – this recipe freezes very well. It doesn’t lose it’s flavor in a freezer, and once you defrost it, it will taste as good as freshly made! To freeze the leftovers of the chicken tortilla soup, just pour it into a freezer ziploc bag, squeeze the excess air out and freeze. Defrost in a refrigerator overnight or in a microwave on Defrost setting. It’s always a wonderful thing to have a delicious meal on hand in your freezer for those super busy nights when you totally don’t have time to cook!
- 2 lbs boneless skinless chicken breast
- 1 package (32 oz) chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 bag (14 oz) frozen corn
- 2 jars (15 oz each) medium salsa (or use spicy salsa if you like it hot)
- 2 avocados
- 8 corn tortillas
- 8 tbsp sour cream
- 4 oz shredded cheese
- Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.
- Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.
- Laddle the soup into bowls and top with optional toppings.
- Preheat oven to 400F.
- Cut the corn tortillas into strips and put on a baking sheet.
- Bake for 15 minutes, or until crunchy.