Description
Mexican-inspired slow cooker chicken tortilla soup brings zesty comfort to your table. Savory chicken, rich spices, and crisp tortilla strips create a hearty meal that warms you from the inside out.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts, cut in half
Vegetables and Beans:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups canned or frozen corn
- 1 can Rotel tomatoes and green chiles
- ¼ cup chopped fresh cilantro
Liquids and Seasonings:
- 1 cup Pace Picante Sauce
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 ⅓ cups water
- 1 teaspoon cumin
- 1 teaspoon hot sauce
Garnish and Optional Toppings:
- 4 corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- Sour cream (optional)
- Olives (optional)
Instructions
- Pour Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water into a 6-quart slow cooker, mixing thoroughly to create a flavorful base.
- Gently place whole chicken breasts into the liquid mixture, ensuring they are completely covered by the sauce.
- Secure the slow cooker lid and set to LOW temperature, allowing the ingredients to simmer and meld together for approximately 4 hours.
- After cooking time concludes, carefully remove chicken breasts and use two forks to shred the meat into tender, bite-sized pieces.
- Return shredded chicken to the slow cooker and mix well with the existing sauce.
- Introduce crispy tortilla strips and sharp cheddar cheese into the soup, stirring to distribute evenly throughout the mixture.
- Continue cooking on LOW for an additional 15 minutes to allow flavors to integrate and cheese to slightly melt.
- Immediately before serving, fold in freshly chopped cilantro for a bright, herbaceous touch.
- Optional: Crown each serving with a dollop of creamy sour cream and sprinkle sliced olives on top for enhanced texture and flavor complexity.
Notes
- Prep ahead and freeze the ingredients for a quick, stress-free meal on busy days.
- Use rotisserie chicken as a time-saving alternative to cooking chicken breasts from scratch.
- Adjust spice levels by choosing mild or hot Pace Picante Sauce and controlling hot sauce quantity.
- For a lighter version, swap cream of chicken soup with low-sodium chicken broth and Greek yogurt.
- Customize toppings like crushed tortilla chips, avocado slices, or jalapeños for extra texture and flavor.
- Store leftovers in airtight containers for up to 3-4 days, reheating gently to maintain soup’s consistency.
- Prep Time: 10 minutes
- Cook Time: 4 hours 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 60 mg