This hearty soup is perfect for those cold winter nights when you’d rather be curled up under a blanket with a warm bowl of soup than spending time cooking in the kitchen. Throw the ingredients in the slow cooker early in the day and later that evening you have a spicy soup filled to the brim with chicken and vegetables that everyone in the family will enjoy.
Best thing about this soup? It packs a lot of vegetables without being a “vegetable” soup. This is great for my family as it is extremely hard to get my youngest to eat vegetables. But she loved this soup and ate it up with no idea she was eating all her vegetables. I call that a mom win any day.
You can break up tortilla chips to put in the soup, but my kids preferred to dip their chips in the soup so we left them out. Either way, it adds a great bit of crunch and saltiness to the soup.
So grab your crock pot, get this soup started in the morning, and by dinner your house will smell unbelievable and you will have a delicious hearty soup ready for everyone to enjoy.
Slow Cooker Hearty Chicken Vegetable Tortilla Soup
You can make this soup in as little as four hours plus prep time (on high), or as much as 8 hours and prep time (on low), whatever works with your schedule.
Place four trimmed chicken breasts in the bottom of a slow cooker. Sprinkle 2 teaspoons of chili powder over chicken breasts.
Add one half of a package of taco seasoning, salt and pepper. If you like your soup really spicy, you can add more seasoning, such as cumin, or a jalapeno to the soup.
Add chopped onion, minced garlic and cilantro.
Next, add peppers and carrots, then laugh at thought of your kids eating soup without realizing they also are eating lots of vegetables.
Pile on more veggies by adding some drained black beans.
Add diced tomatoes, a can of Rotel tomatoes and a can of tomato paste. If you prefer to use fresh tomatoes for the diced and Rotel tomatoes, go right ahead, just add chopped green chiles to taste to the fresh tomatoes. Use approximately three cups of fresh tomatoes for the diced and Rotel tomatoes.
Pour four cups of chicken broth into the slow cooker and you are ready to make some out of this world soup.
About 20 minutes before soup is finished cooking, remove chicken breasts from the soup and shred the chicken.
Return the shredded chicken to the slow cooker and add the frozen corn. Let the soup finish cooking. Take a huge big whiff of how awesome this makes your kitchen smell.
Serve soup garnished with shredded cheese (I used a shredded Colby Jack), sour cream, and chopped cilantro. Add some tortilla chips and you have a dinner no one can resist.
I served my soup with a side of roasted broccoli (under the pretense that the kids needed to have some vegetables to go with the soup – which I had already packed with lots of healthy vegetables. 😉 ) You also could serve the soup with a side salad.
I love to serve this soup on a cold winter night – it is the perfect food to warm you up and fill you up with hearty healthy goodness. Depending on the number of people you are serving, it makes great left overs to be enjoyed for a few days.