Healthify your fiesta with this smoky Slow-Cooker chicken tortilla soup! This is perfect for any season and is a great lunch option!
I’m told you I’ll be coming back with more soup this month! This one is by far my favorite right now–I just love Mexican food. Although there’s tortilla chips in it, I love how healthy this is. I can have this as a filling lunch or pair with a salad/sandwich for dinner. To keep it lighter, you can make your own baked tortilla chips.
Exactly 12 years ago today, I started working at Smokey Bones BBQ. It was the day after my 21st birthday (I was in greaaaat shape) and I met a bartender named Ricky. He said “hello!” and I rolled my eyes. Not quite love at first sight. I started working there during my year off of college to get residency. In-state tuition > Out of state–riight?!
During the day, I worked at Marshall Fields in guest services and I would rush to Smokey Bones at night. I barely had time to eat, so after my shift I would always get my dinner to go. They had the BEST chicken tortilla soup, which I would pair with a sandwich. Pre-bar sustenance. Looking back on those days, I’m shocked I survived–and I’m glad social media wasn’t around yet! For years, I was on a mission to find a tortilla soup comparable and I finally made it myself! This soup couldn’t be easier: just dump everything into the slow-cooker and enjoy later in the day. To store, mason jars are perfect with reusable lids. SO easy to reheat.
Slow-Cooker Chicken Tortilla Soup
- 1 pound of cooked chicken , shredded
- 1 cup frozen corn
- 1 large onion
- 1 zucchini , quartered
- 1 red bell pepper , chopped
- 3 cloves of garlic , minced
- 2 chipotles in adobo , finely chopped
- 28 oz can of fire roasted tomatoes (use 2 small cans, if necessary)
- 8 oz tomato sauce
- 4 cups chicken stock
- 2 bay leaves
- 1 tablespoon cumin
- 1 teaspoon Tajin clasico spice
- Favorite tortilla chips
- Optional toppers: cheese , avocado, sour cream, green onions, cilantro, lime wedges
Add everything to slow cooker, aside from tortilla chips.
Cook High: 4 hours, LOW 6-8 hours.
In a soup bowl, crush up a handful of chips, pour soup over chips.
Add lime and other optional toppers!
Heads up: if you’re afraid the chipotles in adobo will be too spicy, feel free to leave them out. They’re a smoked jalapeno, but have more of a smoky flavor than spice.