Monday, May 18, 2015

Super Easy Chicken Tortilla Soup

This super-easy chicken tortilla soup really is super-easy and a perfect go-to meal that adds just the right amount of kick.

Chicken Tortilla Soup

As a farm family, the words super and easy in a recipe always catch my attention especially if the crock pot can be used.  As I was flipping through my new Gooseberry Patch Mom Knows Best Cookbook, this Chicken Tortilla Soup recipe definitely caught my attention.  And it was just what our family needed for lunch yesterday.

As you know we are in the midst of planting season which is often crazy and chaotic.  The Farmer has essentially been in the fields non-stop the last few weeks.  But thanks to some much needed rain on Saturday, The Farmer got to spend yesterday at home with us.  Now when you've been working like crazy the last thing you want to do is come home from church and wait to each lunch.  That is why this recipe was absolutely perfect.

With very little prep time, I was able to mix together this soup and throw it in the crock pot before we left for church and it was ready to eat when we got home a little after noon.  And based on the fact that everyone went back for seconds and there were no leftovers, I would say this Chicken Tortilla soup was a big hit at this pigpen.

Super Easy Chicken Tortilla Soup


  • 1/2 c. onion, chopped
  • 1 T. olive oil
  • 14.5 oz. can diced tomatoes
  • 10.75 oz. can cream of chicken soup
  • 10.75 oz. can Cheddar cheese soup
  • 10.5 oz. can chicken broth
  • 10 oz. can red enchilada sauce
  • 4 oz. can chopped green chiles
  • 1 deli roast chicken, boned and shredded
  • Garnish: shredded Cheddar cheese, sour cream fresh cilantro, tortilla chips/strips

Cooking Directions

  1. In a stock pot over medium heat, saute onion in oil until tender and golden. Add remaining ingredients except garnish; stir. Bring to a boil. Add to slow cooker and cover and cook on high for 2 hours. At serving time, ladle into soup bowls; add desired toppings.
  2. This recipe can also be prepared in a dutch oven by following the above directions except after bringing everything to a boil, reduce heat to medium-low. Cover and simmer for one hour, stirring occasionally.

As a side note, I actually did my grocery shopping on Saturday morning and they didn't have any deli roast chickens hot off the rotisserie; however, they did have some in the refrigerator case and this was perfect for this recipe.  Also had I planned ahead I could have made my own chicken broth thank to this handy dandy tip in the Gooseberry Patch cookbook.  

Special thanks to Gooseberry Patch for providing me with this great cookbook to try and share with you. If you would like to purchase this or other cookbooks, please visit their store. Additionally, this post does contain an affiliate link.


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