Slow Cooker Chicken Tortilla Soup

by Erin, The $5 Dinner Mom on January 30, 2014

Slow Cooker Chicken Tortilla Soup

This recipe is part of the latest 21 Gluten Free Meals from Costco Plan.

This recipe is part of the 20 Slow Cooker Freezer Packs from Costco for $150 meal plan. Note that this is written as a single recipe, but is doubled in the Costco meal plan, so you will have enough ingredients to make 2 packs.

I heart soups. I heart slow cooker soups. And even in the heat of the summer, I’ll eat a soup…but only if I made it in the slow cooker!

This recipe uses my ranchero chicken as a base. When making ‘ranchero chicken,’ I prefer to make it with 1 lb. of  chicken breast and 1 lb. of chicken thighs. I like the flavors that the thighs add to sauce, and I like the way that the two types of chicken meat work together and shred together. I also love how the acidity from the tomatoes helps break down the chicken into perfectly tender shreds. Also, using 2 lbs. of chicken gives me 2 meals worth to use!

For the Gluten Free Costco Plan, here is how you can make this slow cooker chicken tortilla soup and the enchilada casserole, almost at once. Note that this fills my 6 quart slow cooker almost to the top, so if you have a smaller one, you might have to do in two batches.

1. Slow Cook the following for 8 hours.

  • 2 lbs. chicken breast
  • 2 lbs. chicken thighs
  • 3 cans tomato sauce (or diced tomatoes)
  • Couple tablespoons homemade taco seasoning, or favorite tex-mex spices
  • Salt and pepper

This will give you 4 meals worth of chicken-tomato mixture.

(You can add more spices once it has cooked and you taste it.)

2. Shred the chicken in the sauce.

3. Divide in half and lightly drain the portion that you will use for the chicken enchilada casserole.

4. Make a double batch of the Chicken Enchilada Casserole using the lightly drained chicken-tomato mixture. Eat one, freeze the other.

5. Make a double batch of this Slow Cooker Chicken Tortilla Soup using half of the chicken-tomatoes mixtured and drained juices. Let cool completely and then freeze in 2 large containers or plastic freezer baggies. Note: This recipe is written for a double batch, in the event that you make it on its own, apart from the chicken casserole. If you wish to make both at once, use the recipe/ingredients listed above.

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Slow Cooker Chicken Tortilla Soup

Yield – 8 servings, or 2 meals worth

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker

Ingredients

  • 1 lb. chicken breast
  • 1 lb. chicken thighs
  • 2 15 oz. cans tomato sauce
  • about 1/4 cup homemade taco seasoning
  • 4 cups frozen corn
  • 2 red peppers, seeded and diced
  • 2 quarts chicken stock
  • 8 to 12 corn tortillas, cut into strips
  • Couple pinchfuls of shredded cheese for garnish

Directions

  • Add all the ingredients, except the tortillas and cheese, to the slow cooker and cook on low for 8 hours. Gently shred the chicken pieces once cooked.
  • Before serving, add the tortilla strips and a pinchful of cheese to each bowl.
  • Freezer instructions: Do not add the tortillas and the cheese to what you freeze. Let the main soup cool completely before adding to container or plastic freezer baggie. Thaw in a bowl of warm water and reheat in a saucepan. Add tortillas strips and cheese to each bowl before serving.

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{ 11 comments… read them below or add one }

Oscar Zavala August 13, 2014 at 1:04 pm

can I get more recipes thank you

Reply

Rena' August 18, 2014 at 6:39 pm

I made this tonight for dinner entirely from my homecanned goods, plus a handful of chopped cilantro. So easy and everyone loved it. Thanks for sharing!

Reply

Betsy August 22, 2014 at 6:01 pm

Cilantro sounds yummy! I’ll try that next time. I added some extra taco seasoning and that did the trick for us. Will definitely have this again!

Reply

Teresa August 24, 2014 at 9:56 am

Can’t wait to make some of these. I think I will add a can of Rotel to the soup too.

Reply

Cindy September 7, 2014 at 12:19 pm

I make what I call tortilla soup. I put a jar of premade salsa, our store has a chipotle one that is delicious. I add half to my 2 qt pan, a box of chicken broth, rice, corn, and of course chicken. I generally use leftover chicken. If it’s fried, I just trim off the crust. If it’s BBQ, it just adds another flavor.
The remaining salsa goes on the table to be eaten with chips or added to the soup for those who like it spicer (me).
I serve with chips and cheese. A few minutes before it’s done I add fresh cilantro . This soup is done when the rice is done. I generally make it on the stove, but it could easily be done in crock.
It’s not gluten free, but I don’t require that.

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Jordanne September 7, 2014 at 1:50 pm

I was curious if we are making the double batch to make both the chicken tortilla soup and chicken enchilada casserole, so we cook all the chicken first and then divide and then recook the chicken for another 8 hours with the rest of the soup ingredients?

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Erin September 12, 2014 at 8:15 pm

Would I have to pre-cook the meal before freezing or could I just pack the meat and other ingredients into the freezer bag and freeze? Your picture in the 20 gluten free slow-cooker meals looks as if it shows this recipe as a ‘throw-n-freeze’ freezer meal.

Thanks!

Reply

Jenn K September 19, 2014 at 11:46 am

Keep it all raw, throw it in the freezer bags, freeze, then when you are ready to have them for dinner, throw them in a slow cooker (frozen or thawed).

Reply

Stephanie September 18, 2014 at 10:20 am

I am making this today and could not fit all of this into my crockpot?!? I made the batch with 1 lb of chicken breast and 1 lb of thighs, but could only fit 1 quart of chicken stock in, not the second one. I have a standard sized crockpot. How does everyone else make this in one batch????

Reply

Hollie October 4, 2014 at 8:50 am

Do you skin the chicken?

Reply

Jenn K October 6, 2014 at 3:55 pm

I would or else use skinless chicken breasts/thighs.

Reply

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