What’s For Dinner? Easiest Slow Cooked Chicken Tortilla Soup Ever

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I think I might just have an addiction to Chicken Tortilla Soup recipes. I’ve posted them a time or two before (you can see my previous recipes HERE or HERE. . . .) But I’m thinking this one might just be my favorite, because it’s so incredibly easy! I literally dumped the ingredients in Mrs. Potts in the morning, and eight hours later it was all cooked up for me. (Doesn’t that just make you happy?)

It also makes a bunch. My hubby and I enjoyed the leftovers for lunch all week, and I’m thinking I’ll still have enough to freeze some more once we’re tired of it! So, you’ll have dinner tonight, dinner tomorrow night, and dinner in six weeks on a night when you’re just too busy to cook. Seriously, what more could you ask for in a recipe?

Here’s how to make it in your kitchen tonight . . .

Easiest Slow Cooked Chicken Tortilla Soup Ever adapted from Miller Musings

Ingredients

  1. 2 chicken boneless skinless chicken breasts Perdue Fit & Easy Chicken Breasts $2.99/lb at Publix, or $1.99/lb. at Kroger, or
    $1.50/2 Market Pantry Frozen Chicken Items Target printable
  2. 2 cans Ro-Tel Use $.55/3 Ro-Tel diced tomatoes coupon from Yellow Advantage Buy Flier
  3. 1 can black beans, rinsed and drained
  4. 1 can kidney beans, rinsed and drained Publix Yellow Advantage Buy $1
  5. 1 can corn
  6. 1 onion, chopped $.59/lb. at Target or $.99 for 3 lbs. at Aldi’s
  7. 2 cans low-sodium chicken broth
  8. 1-2 cups of water
  9. 1 Tbsp garlic powder*
  10. 1 Tbsp chile powder*
  11. 1 Tbsp ground cumin*
  12. 1 Tbsp dried cilantro*Note: If you choose not to add the spices, you could just add a packet of taco seasoning (that’s what I did because I was in a hurry and had one on hand. . . Publix has their McCormick Taco Seasoning Mixes on sale right now for $.66!)

 

Directions

  1. Dump everything except the chicken breast in the crockpot.
  2. Place uncooked chicken breast on top of the other ingredients, making sure it’s submerged in the liquid.
  3. Cook on low 7-8 hours.
  4. Shred chicken.
  5. Serve over tortilla chips. . . yummmm!

Serve with . . .

 

 

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Comments

  1. Bergen smith says:

    I use chicken taco seasoning for my soup!

  2. Judy says:

    Mike also uses taco seasoning and adds a package of powdered ranch dressing mix to it. I didn’t think it would be good with the ranch dressing, but it was delicious. Instead of chicken he uses ground turkey.

    • Laurie says:

      I buy so many of the taco kits (because with coupons they often end up being cheaper than the tortillas by themselves….) so I have TONS of taco seasoning mixes in my pantry just begging to be used! We’ll have to try adding the ranch dressing – that sounds fantastic Judy! :)

  3. joy says:

    I make a soup almost identical to this one. One thing that I do is throw the chicken breasts in the soup completely frozen. It helps for the chicken to stay moister and it sure is easier too! No defrosting! The chicken always cooks, so no worries about that anyone.

  4. Erica says:

    Thank you for posting this recipe . Ive been wanting to try a tortilla soup and the” Easiest” inspired me to run out and grab the rotel I needed and put it on for tonights dinner :)

  5. Tania Davis says:

    Looks yummy! I have a great soup posted on my blog right now too! It’s a sweet potato and pepper stew (www.connoisseur4thecure.com)

  6. Connie says:

    I made this for dinner tonight….just had a sample and my eyes are watering and I’m breathing flames!! I think TWO cans of Ro-Tel (with chilies) and a TAB. of each of the additional spices are too much for my family!!

    • Laurie says:

      Oh no Connie! I think I used the mildest rotel I could find because we don’t love spicy foods either, and I also added sour cream to cool it off a bit. I did notice that it tasted way spicier the first night than the leftovers did, so maybe it’ll settle down. I’m so sorry!

    • Connie says:

      No worries….I thinned it out with more chicken broth, added another can of beans and served it with lots of cheese and sour cream. I agree that the leftovers seemed less spicy. By day two, my family declared it the best soup ever!!

  7. I made this today & what a hit. Next time i will put my chicken in frozen, but this was so good.

  8. Danielle says:

    I am pregnant and have had my eye on this recipe for about a week! I crave Mexican food and this sounds delish! My question is: I read all 3 recipes you posted and although you say this is your fave because it was so easy, did you find you liked the flavor of the other recipe with the Cream of Chicken soup better than this? Or am I over analyzing (because I am prego) and should just make it and love it! lol…

    • Laurie says:

      Hi Danielle! This is probably a little more brothy soup than the one with cream of chicken in it . . . and I like that because it doesn’t have the cream of chicken in it it’s a little bit healthier. I think because the chicken was whole chicken meat that I’d slow cooked, the chicken may have been a little bit more juicy, so the slow cooker did more warming than it did cooking.

      Gosh, they’re both really, REALLY good! This one’s definitely easier, but if I was pregnant (and not quite as worried about my calories!), I might be tempted to try out both of them. You really can’t go wrong . . . of course, I love chicken tortilla soup so I may be biased!

      Okay, not sure that I helped you any at all. . . maybe choose between a brothy soup and a little bit thicker soup? (Although the other one wasn’t very thick, just thicker than this.) Decisions, decisions . . .

  9. Have you tried Salsa instead of Rotel? I picked up a bunch of salsa really cheap at Kroger last week but don’t have any rotel on hand. But I would think it would be similar since they are both salsas.

    • Laurie says:

      I think it would work exactly the same (and I’ve made chicken tortilla soup with other recipes using salsa!) I bet it would be delicious!

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