Chicken Tortilla Soup

Slow Cooker Chicken Taco Soup is a one-pot meal packed full of nutrition from beans, quinoa, and lots of veggies. A great use for leftover rotisserie chicken.

This Crock Pot Chicken Taco Soup recipe takes about 5 minutes to get going in the slow cooker.

 Let it cook while you’re gone, and come home to a hot and hearty dinner meal filled with all the healthy good stuff you want your family eating.

You can swap raw chicken breasts for the leftover rotisserie chicken in this crockpot recipe, or use canned chicken. 

How To Make Chicken Tortilla Soup:

• To slow cooker add leftover chicken, quinoa, spinach, onion, great northern beans, corn nuggets, diced tomatoes, spices, and chicken stock.
• Cook on high for 2-4 hours or low 4-6 hours.

Optional: Top with your favorite taco toppings including tomatoes, cheese, tortilla strips, avocado, onion, black olives.

Stove Top Directions:

• Sauté the onions in a bit of olive oil in a large pot until translucent
• Add the rest of the ingredients (except pitas).
• Simmer for 15-2o minutes, or until quinoa is tender.

You might like these CROCK POT Recipes:

Rate Recipe Add to Recipe BoxGo to Recipe Box

Chicken Tortilla Soup

Chicken Tortilla Soup is a one-pot meal packed full of nutrition from beans, quinoa, and lots of veggies. A great use for leftover or rotisserie chicken.

Pin Recipe Print Recipe

5 from 7 votes

Prep Time 10 mins

Cook Time 4 mins

Total Time 14 mins

Servings 8

Ingredients

• 2 cups rotisserie or leftover chicken
• 1 cup dry quinoa rinsed
• 1 small onion chopped
• 1 cup spinach
• 15.5 oz. can great northern beans not drained (such as S&W)
• 15.25 oz. can corn nuggets drained
• 14.5 oz. can diced tomatoes not drained
• 4.5 oz. can diced green chilies
• 2 Tbsp. chili powder
• 2 Tbsp. cumin
• 1 tsp. granulated garlic
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper flakes
• 32 oz. chicken stock
• Optional: 1/2 cup tortilla strips

Instructions

• To slow cooker add chicken, quinoa, spinach, onion, great northern beans, corn nuggets, diced tomatoes, spices, and chicken stock.
• Cook on high for 2-4 hours or low 4-6 hours.
• Optional: Top with your favorite taco toppings including tomatoes, cheese, tortilla strips, avocado, onion, black olives.

Stove Top Directions:

• Sauté the onions in a bit of olive oil in large pot until translucent
• Add the rest of the ingredients (except pitas).
• Simmer for 15-2o minutes, or until quinoa is tender.

Nutrition

Calories: 395kcal | Carbohydrates: 50g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 765mg | Potassium: 862mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1761IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 6mg