Monday, January 7, 2013

Slow Cooker Chicken Tortilla Soup

I have this board on Pinterest called "It's Cool to Eat Soup."  

I think it's cool to eat soup, but not everyone in my family shares that sentiment.  I make it once a week anyway (usually on Monday so I can have leftovers for lunch the rest of the week), and require the girls to each have the tiniest bit of soup before they can have a treat.  

This brought on quite the emotional experience for Leah the night I made this soup, but that's another story for another day.

Anyway, without further ado, here is the recipe for Slow Cooker Chicken Tortilla Soup.  I barely adapted it from here.


  • 1 lb chicken breasts, trimmed
  • 1 and 1/2 cups frozen corn
  • 15 oz can diced tomatoes, drained (I used petite diced because I like the smaller bits.  Target's store brand petite diced tomatoes are way better than Walmart's.  Seriously, everything is better at Target!)
  • 5 cups chicken stock
  • 3/4 cup green pepper, chopped
  • 3/4 cup onion, chopped
  • 2 (or 3) cloves of garlic, minced
  • 1/2 or 3/4 teaspoon chili powder
  • 1/2 or so teaspoon cumin
  • 1 and 1/2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • Shredded co-jack or cheddar cheese, crushed tortilla chips, lime, or whatever else you want to use to garnish your soup

*The recipe originally called for minced serrano pepper.  I forgot to buy it, but would have probably gotten a jalapeno instead, because that's what I'm more familiar with.  I didn't miss the spice, because I added more chili powder and cumin.

Look at this super fun garlic chopper thing that my brother and sister-in-law got me for Christmas!

I just put peeled garlic in, roll it around, and it works like a charm!

Moving on...

  • Put the first 9 ingredients and 1 teaspoon salt and 3/4 teaspoon pepper in your slow cooker.
  • I used my big, 6 quart slow cooker.
  • Cook on high for 4 hours or low for 8 hours.  
I went for 8 hours on low.  Plus, my chicken was still about half way frozen and it worked great!

This is what was going on while I was cooking:


Of course they always are so happy to sit by each other and nicely have a drink and a graham cracker.  They never ever fuss or fight with each other.  Ever. 

Back to the recipe!
  • Prior to serving, remove the chicken breasts from the soup.  
  • Put the chicken on a plate.
  • Use two forks or your teeth to shred the chicken (I'm kidding about using your teeth to shred the chicken!  Please!  Use the forks!  Use the forks!)
  • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste.
  • Put the shredded chicken back into the slow cooker and stir to combine.
  • Serve up some soup in your bowl and top it with whatever you like!

I liked this a lot!  I thought it tasted pretty fresh for something from a slow cooker.  I feel like a lot of chicken tortilla soup recipes call for black beans, and while I am totally a fan of black beans, I really enjoyed this without them.  I think leftovers would freeze well, too!



  1. I LOVE to see you integrating your creative writing and homemaking talents. It's so God to give you them, motivation, and time for them.
    Shirley W

    1. Thanks, Shirley! I really appreciate your sweet encouragement!

  2. I think soup is cool, too. And this looks extra cool. Dave doesn't like beans so I'm definitely going to have to try this recipe. Thanks for linking up! You are a funny writer! :)

    1. Thanks, Jessica! I always enjoy it when your blog pops up on my google reader!