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.
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Chicken Tortilla Soup
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.
Tawnie Kroll says
Great use of the pitas! I threw mine in the freezer because I knew they would go bad. This recipe sounds delish, I am a big fan of quinoa! 🙂
Create Kids Club says
Thanks Tawnie! The rest of my pitas are frozen as well, waiting for a new exciting recipe 🙂
Melissa says
What a delicious way to use leftover chicken! Yum!