Chicken Tortilla Soup

This easy crockpot chicken tortilla soup is hearty, flavorful, and loaded with veggies. Make it with rotisserie or leftover chicken, taco seasoning, and your favorite toppings like avocado, sour cream, and crunchy tortilla chips. Simple to cook in the slow cooker or quick on the stovetop.

Course Dinner, Lunch

Cuisine American

Recipe Type Avocado, Camping, Chicken, Cinco de Mayo, Crockpot, Fall, Healthy Choices, Healthy Dinner, Meal Prep, Quick Dinner, Rainy Day, Rotisserie Chicken, Served Hot, Soups

Skill Level Easy

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Servings

Calories 323kcal

Author Angela G.

Equipment

Ingredients

1 rotisserie chicken, picked
6 cups chicken broth
1 small onion chopped
8 oz fire roasted tomatoes
1 cup frozen corn
8 oz black beans
4 oz green chiles or 1 chopped jalapeño
1 oz packet taco seasoning (2 tbsp)

Toppings

½ cup cheddar cheese as topping
½ cup sour cream as topping
tortilla strips or crushed tortilla chips as topping
1 avocado chopped

Instructions

Remove rotisserie chicken from bones and chop or shred then add to Crock-Pot. Add a few of the large chicken bones to add flavor to your broth (we'll remove them later).
Add chicken broth chopped onion, tomatoes, corn, beans, green chilies (or jalapeños), and taco seasoning to Crock-Pot. Stir to combine. Cook for 1 hour with your slow cooker set to high or 2 hours set to low.*
Serve hot topped with sour cream, cheese, fresh avocado, and tortilla strips or chips.

Video

Notes

*If rotisserie chicken is cold to start, you may need to cook awhile longer.

Pre-heat your Crock-Pot on high while you prepare the ingredients to help reduce cook time.

Nutrition