slow cooker chicken tortilla soup
This simple Slow Cooker Chicken Tortilla Soup is a delicious and budget friendly meal for the whole family during this busy back-to-school season!
This post is sponsored by Hannaford. I was compensated for my time. All opinions expressed here are my own.
My girls are back in school. My younger daughter is in third grade this year, and loves her teacher! My oldest, please save us, started middle school!! My days at the house are much quieter, but overall our schedule is jammed packed. Now that we’re a couple weeks into classes resuming, I have settled back into a routine, and I am feeling like it is all more manageable. The first few weeks were just a game of catch-up.
Now you can find me doing roughly the following: After CrossFit, I stop in at Hannaford, try not to get to side-tracked when running into other moms I know in the aisles and discussing what school-to-home communication is like in the middle school, the whereabouts of yellow eye beans, and the sugar and fiber content in granola bars.
I assemble the ingredients for a day or two and head into the kitchen to work on recipes or photography or whatever the to-do-list brings. I try to get to the pile of emails before Judy T informs me that her super sensitive doggie ears can detect the school bus at the bottom of the hill. A few minutes later and the girls are bustling about the kitchen, unpacking forms for me to fill out, emptying lunchboxes, and fixing snacks. Then we’re off to tennis lessons or ballet or whatever that afternoon’s activity happens to be.
Mondays are the most hectic now and I don’t get home until 7:30. (Is this the direction my days are going now that I have a middle schooler? I am sure some of you are in the same boat if not later. Please let me know in the comments below.) Anyway, it’s on those days when this budget-friendly Slow-Cooker Chicken Tortilla Soup comes to the rescue. It’s super easy to get going when I get home from the store. Just stir the ingredients together and set the timer for eight hours.
Did I mention how inexpensive it is?! I calculated how much it costs per serving. I stuck with the Hannaford Brand for the most value-friendly ingredients to keep the price in check. I also used the Natures Place All Natural Boneless Skinless chicken breast. The total recipe worked out to cost only $2.32 per serving and the Hannaford Brand products are just as high in quality as name brand products that cost more.
Here’s What’s in This Slow Cooker Chicken Tortilla Soup
- I used low-sodium chicken broth, lots of spices and garlic for the broth.
- Then I added in onion, celery and carrots for added nutrition and bulk.
- Next comes chicken, just drop it right into the broth, and let the slow cooker work its magic on it to braise it into tender shreds.
- I also used Hannaford Mexican Style Stewed Tomatoes. They cost only 55 cents a can, but they improve the flavor of the whole dish so much.
- The fun part is that we can top each bowl of soup, as we like. I let the girls top their own. Jase and I use a heavy hand with the hot sauce and lime. My little one likes to sneak on extra cheese. Everyone loves the crispy tortilla strips that soak into the soup.
It’s so good that it is the latest addition to the Best of Healthy Seasonal Recipes. It’s one of the select few soups in addition to my Minestrone and my Vegan Vegetable Soup that can claim the honor. Wink!
I can’t wait for you to try it! If you make this recipe, please be sure to come back and let me know what you think.
Tips on Making This Slow Cooker Chicken Tortilla Soup
This is such an easy chicken tortilla soup recipe, but there are a few key things to keep in mind when making it:
Use low-sodium chicken broth — If you use regular chicken broth in this chicken tortilla soup recipe, your soup will be way too salty. However, if you can’t find low-sodium broth at your grocery store or simply forgot to buy it, scale back on the amount of salt you add to the soup and it should turn out fine!
Add more chili powder if you like things spicy — To kick up the heat a bit in this soup, feel free to add in a little more chili powder or chipotle chili powder. If you’re serving this soup to kids, I’d recommend using the specified amount of chili powder and topping your soup with lots of hot sauce instead.
Store the tortilla strips separately — Even though the tortilla strips taste amazing on top of the soup, you don’t want to mix them all in at once, otherwise they’ll become a soggy mess in the slow cooker. Sprinkle the tortilla strips on when you’re ready to eat this slow cooker chicken tortilla soup, and save the rest in a plastic baggie in the meantime.
More Slow Cooker Recipes:
Slow Cooker Paleo Beef ChiliPrint
Healthy and easy Slow Cooker Chicken Tortilla Soup with shredded chicken and corn and veggies. Topped with homemade baked tortilla strips, cilantro & lime!
- 6 cups Hannaford Brand low-sodium chicken broth
- 3 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon Hannaford Brand ground cumin
- 1 tablespoon plus 1 teaspoon Hannaford Brand chili powder
- 1 ½ teaspoon Hannaford Brand salt (see note below*)
- ½ teaspoon chipotle chili powder, or to taste
- pinch cinnamon
- 1 large onion, diced
- 1 cup diced Hannaford Brand or Nature’s Place organic carrots
- ½ cup finely chopped Hannaford Brand or Nature’s Place organic celery hearts
- 1 pound boneless Nature’s Place organic skinless chicken breast
- 1 14-ounce can Hannaford Brand Mexican stewed tomatoes
- 8 corn tortillas
- 2 teaspoons extra-virgin olive oil
- ½ cup chopped cilantro
- 1 cup Hannaford Brand or Nature’s Place frozen yellow corn, thawed
- 2 tablespoons lime juice, plus lime wedges for serving
- 1 cup grated Monterey jack cheese
- hot sauce, for serving, optional
- Whisk broth, garlic, cumin, chili powder, salt, chipotle chili powder and cinnamon in the insert of a large slow cooker. Add onion, carrots and celery hearts and stir to combine. Submerge chicken breast into the broth and vegetable mixture. Crush tomatoes by hand over the soup and add tomato liquid. Cover and cook on low for 8 hours.
- Meanwhile, preheat oven to 350ºF.
- Lay tortillas on work surface. Brush with oil and cut into strips. Spread on baking sheet. Transfer to oven and bake until the strips are golden and crispy, 10 to 12 minutes. Remove from the oven and let cool. Store at room temperature until ready to serve.
- When timer goes off, remove the chicken breast from the soup to a cutting board. Shred with two forks. Return the cooked chicken to the soup, and stir in corn, cilantro and lime juice. Ladle soup into bowls and top with cheese and tortilla chips. Pass hot sauce and lime wedges.
Make sure you’re using low-sodium chicken broth or this dish will be too salty. If you substitute regular chicken broth, use ¾ teaspoon salt.
- Serving Size: 2 1/3 cup
- Calories: 295