Slow Cooker Tortilla Soup Dinner Recipe
This is one soup that I yearn for when the leaves start to hit the ground in the fall… This Slow Cooker Tortilla Soup recipe is not only easy to make but also easy on the wallet – the best kind of dinner. 🙂
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- For this recipe I use:
- Cutting Boards (I like these cutting boards because they limit cross-contamination)
- Slow Cooker/Crockpot
- George Foreman Grill (to cook my chicken)
- Hand Mixer (To shred my chicken)
For this Chicken Tortilla Soup you’ll need:
- 1 lb chicken breast cooked and shredded or diced
- 1/2 c. chopped onion
- 1 can corn drained and rinsed
- 1 can red beans drained and rinsed
- 1 can Rotel diced tomatoes
- 1 can stewed tomatoes
- 1 packet Hidden Valley Ranch dry ranch mix (Buttermilk Dressing)
- 1 packet taco seasoning
- 4 c. chicken broth
- sour cream, cheese, cilantro and tortilla chips for garnish
Throw all ingredients in the slow cooker (I love this one for this soup) and set to low for a minimum of 2 hours. That’s it! This recipe will make about 5 cups of soup and makes great leftovers. If you’re having a crowd, you’ll want to double the recipe. It will still fit in the crockpot I referenced above when doubled. Enjoy!
Slow Cooker Tortilla Soup Recipe
Ingredients
- 1 lb chicken breast cooked and shredded
- 1/2 c. chopped onion
- 1 can corn drained and rinsed
- 1 can red beans drained and rinsed
- 1 can Rotel diced tomatoes
- 1 can stewed tomatoes
- 1 packet Hidden Valley Ranch dry ranch mix Buttermilk Dressing
- 1 packet taco seasoning
- 4 cups chicken broth
- sour cream cheese, cilantro and tortilla chips for garnish
Instructions
- Throw everything in the crockpot for 2 hours to simmer and enjoy!
