You are only five ingredients away from the easiest ever Crock Pot Chicken Tortilla Soup. There’s nothing to chop, nothing to measure- just dump it into the crock pot and go. If you can open 5 cans, you can make this recipe. Promise!
I always keep the ingredients for this recipe on hand. It is sooooo good and great to make in a pinch if you have unexpected company over or just need a quick dish for a potluck dinner. This recipe works well on the stove (to heat and eat), but the flavor really comes alive when you’ve let the ingredients get to know one another. There are a lot of crock pot chicken tortilla soup recipes out there, but you won’t find one as easy as this one!
For this recipe you will need:
1 can of cream style corn
1 can of RoTel diced tomatoes with chiles
1 large (10 oz.) canned chicken breast (or 2 5 oz. cans)
1 family size can of Campbell’s Chicken & Rice soup (the BIG can, folks)
1 family size can of Ranch Style beans (chili beans)
Dump everything into the crock pot. You won’t need to drain anything. Stir it through, put the lid on it and walk away. I have left it simmering on LOW for as long as 10 hours but, like I said, it’s good heated through- everything is already cooked! It easily makes enough for 6-8 people, depending on the serving size. When I make it, we have enough for leftovers the next night. I’m not going to pretend that it’s a super healthy recipe, since all of the ingredients are canned, but it is quick, easy and delicious. It is spicy enough for me, but you could easily add salsa or sriracha sauce to give it a little more octane. I like to throw some cheddar cheese on top and serve it with tortilla chips. It really doesn’t get much easier that this and, once you’ve tried it, you’ll know why it doesn’t get much better.
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