Go Back

Crock Pot Chicken Tortilla Soup

Easy, Creamy Chicken Tortilla Taco Soup. Dump it all into the crock pot for a quick weeknight meal.
Print Recipe Pin Recipe
Prep 10 minutes
Cook 3 hours
Course Soup
Cuisine American, Mexican

Equipment

  • Large Crock Pot
  • Spoon or Ladel
  • Kitchen Knife

Ingredients
  

  • 2-3 cups Shredded Rotisserie Chicken
  • 15 oz Can of Fire Roasted Corn
  • 15 oz Can of Black Beans
  • 10 oz Can of Rotel Tomatoes
  • 1/2 Onion, Chopped
  • 32 oz Chicken Broth
  • 1 oz Packet of Taco Seasoning
  • 8 oz Block of Cream Cheese
Toppings
  • Chopped Fresh Cilantro
  • Sliced Jalapenos
  • Mini Tortilla Strips
  • Shredded Blend Cheese
  • Avocado
  • Chopped Green Onion
  • Lime Juice

Instructions
 

  • Debone half of a rotisserie chicken and place it in a large crock pot. Slice half of an onion and place into the pot. Add in your cans of black beans, corn and Rotel tomatoes. Pour your broth over the top. Add in your packet of taco seasonings and stir. Cover and place on low heat for at least 3 hours.
  • After around 3 hours, uncover and add in your block of softened cream cheese. Stir it in until it dissolves. Cover until ready to serve. Serve with desired toppings. Enjoy!

Notes

  1. Use whatever parts of the rotisserie chicken you would like. I used white and dark. I also used the skin. It will total to be around 2 cups of shredded chicken. 
  2. Substitute the cream cheese for one cup of low fat milk or almond milk for a lower calorie option. The flavor won't be quite as rich, but the recipe would be very diet friendly.