Chicken Tortilla Soup Recipe
Loaded with veggies and packed with protein, this Chicken Tortilla Soup Recipe is the perfect hearty meal for a chilly night! You’ll be rewarded with bold, irresistible taco flavors… spoonful after souper tasty spoonful! And the best part is… you can sit back, relax, and let your crockpot do the work for you tonight!
Servings: 8
Ingredients
- 14.5 oz Chicken Broth (1 can)
- 2 cups Cooked Chicken (shredded cooked chicken you’ve baked or a Rotisserie Chicken)
- 16 oz Kidney Beans drained (1 can)
- 15 oz Black Beans rinsed and drained (1 can)
- 14.5 oz Petite Diced Tomatoes (+ use liquid from can)
- 15 oz Corn (+ use liquid from can)
- 10 oz Rotel Original Rotel – Diced Tomatoes & Green Chilies (1 can)
- 1 oz Ranch Seasoning Mix (Hidden Valley Ranch Mix or homemade Ranch Dressing Mix)
- 1 oz. Fajita Seasoning 1 packet or or 3 tbsp. Homemade Fajita Seasoning
- 1.5 tsp. Onion Powder
- 1 tsp. Garlic Salt
Instructions
- Gather your ingredients.
- Add all ingredients (except garnish ingredients) to Crockpot and stir well.
- Cook on HIGH for 2 hours, or LOW for 4 hours.
- When done, give a final stir, then serve it up right from your Crock Pot. Enjoy!
Notes
- Optional Garnish: For best flavor, I recommend topping your soup with a dollop of Sour Cream, Shredded Cheddar, chopped Green Onions, and Tortilla Strips!
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
