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Slow Cooker Chicken Tortilla Soup 2x the delicious servings!

If you like tacos, and we know you do, you’re going to love this easy, big batch, slow cooker tacos-in-a-bowl soup. It’s loaded with tender Tex-Mex seasoned chicken, black beans, tomato, onion, and corn. It’ll bubble away, getting increasingly more delicious as the hours tick by, while you just do… you! Come dinnertime, serve up the toppings—cilantro, cheese, sour cream, and crunchy tortilla chips—family-style, so everyone can top as they please. Spend less time on dinner for the fam and more time on dinner with the fam!

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Calorie Smart New Protein Smart Multi-Portion dinners
Prep: 255 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 yellow onion
  • 1 corn
  • 1 tbsp cornstarch
  • 1 tomato paste
  • 3 chicken stock concentrates
  • 20 oz chopped chicken breast
  • 1 tex-mex paste
  • 13.76 oz crushed tomatoes
  • 1 black beans
  • 0.25 oz cilantro
  • 3 oz blue corn tortilla chips
  • 3 tbsp sour cream
  • 0.5 cups mexican cheese blend
  • salt
  • pepper
  • 2 yellow onions
  • 2 corns
  • 2 tbsp cornstarch
  • 2 tomato pastes
  • 6 chicken stock concentrates
  • 40 oz chopped chicken breast
  • 2 tex-mex pastes
  • 27.52 oz crushed tomatoes
  • 2 black beans
  • 0.5 oz cilantro
  • 6 oz blue corn tortilla chips
  • 6 tbsp sour cream
  • 1 cup mexican cheese blend
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
    • Halve, peel, and finely dice onion. Drain corn.
  2. • In a medium microwave-safe bowl, whisk together
    cornstarch, tomato paste, stock concentrates, and
    ¼ cup water (½ cup for 8 servings). Microwave until
    thickened, 30-40 seconds.
  3. • Open package of chicken* and drain off any excess liquid.
    Season all over with salt and pepper.
    • In a 5- to 6-quart slow cooker (8-quart slow cooker for
    8 servings), combine chicken with Tex-Mex paste,
    onion, corn, crushed tomatoes, beans and their liquid,
    cornstarch mixture, and 3 cups water (6 cups for 8);
    stir until well combined. TIP: If the chicken pieces are
    sticking together, make sure to separate them.
    • Cover and cook on high until chicken is tender and
    cooked through, 4 hours. Taste and season with salt
    and pepper if desired.
  4. • Once soup is ready to serve, roughly chop cilantro and
    lightly crush tortilla chips in bag.
    • Serve tortilla soup family style, with cilantro, tortilla chips,
    sour cream, and Mexican cheese blend in separate
    bowls. Let everyone add their own toppings!
    Chicken is fully cooked when internal temperature reaches 165°.