Chicken Tortilla Soup

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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:

Slow Cooker Chicken Taco Soup

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Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Course: Soup

Cuisine: Mexican

Keyword: chicken tortilla soup, crockpot soup, slow cooker soup

Servings: 8

Calories: 395kcal

Author: Jodi Danen, RDN / Create Kids Club

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

Tried this recipe?Tag @createkidsclub on Instagram and hashtag it #createkidsclub

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