I heart soups. I heart slow cooker soups. And even in the heat of the summer, I’ll eat a soup…but only if I made it in the slow cooker!
This recipe uses my ranchero chicken as a base. When making ‘ranchero chicken,’ I prefer to make it with 1 lb. of chicken breast and 1 lb. of chicken thighs. I like the flavors that the thighs add to sauce, and I like the way that the two types of chicken meat work together and shred together. I also love how the acidity from the tomatoes helps break down the chicken into perfectly tender shreds. Also, using 2 lbs. of chicken gives me 2 meals worth to use!
For the Gluten Free Costco Plan, here is how you can make this slow cooker chicken tortilla soup and the enchilada casserole, almost at once. Note that this fills my 6 quart slow cooker almost to the top, so if you have a smaller one, you might have to do in two batches.
1. Slow Cook the following for 8 hours.
- 2 lbs. chicken breast
- 2 lbs. chicken thighs
- 3 cans tomato sauce (or diced tomatoes)
- Couple tablespoons homemade taco seasoning, or favorite tex-mex spices
- Salt and pepper
This will give you 4 meals worth of chicken-tomato mixture.
(You can add more spices once it has cooked and you taste it.)
2. Shred the chicken in the sauce.
3. Divide in half and lightly drain the portion that you will use for the chicken enchilada casserole.
4. Make a double batch of the Chicken Enchilada Casserole using the lightly drained chicken-tomato mixture. Eat one, freeze the other.
5. Make a double batch of this Slow Cooker Chicken Tortilla Soup using half of the chicken-tomatoes mixture and drained juices. Let cool completely and then freeze in 2 large containers or plastic freezer baggies. Note: This recipe is written for a double batch, in the event that you make it on its own, apart from the chicken casserole. If you wish to make both at once, use the recipe/ingredients listed above.
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 lb. boneless, skinless chicken breasts
- 1 lb. boneless, skinless chicken thighs
- 2 15 oz. cans tomato sauce
- 2 packetes taco seasoning
- 4 cups frozen corn
- 2 red bell peppers seeded and diced
- 2 quarts chicken stock
- 12 corn tortillas, cut into strips
- Couple pinchfuls of shredded cheese for garnish
Instructions
- Add all the ingredients, except the tortillas and cheese, to the slow cooker and cook on low for 8 hours. Gently shred the chicken pieces once cooked.
- Before serving, add the tortilla strips and a pinchful of cheese to each bowl.
Freezer Meal Instructions
- Do not add the tortillas and the cheese to what you freeze. Let the main soup cool completely before adding to container or plastic freezer baggie. Thaw in a bowl of warm water and reheat in a saucepan. Add tortillas strips and cheese to each bowl before serving.
This recipe is included in the Deck the Freezer Party!
Oscar Zavala says
can I get more recipes thank you
Rena' says
I made this tonight for dinner entirely from my homecanned goods, plus a handful of chopped cilantro. So easy and everyone loved it. Thanks for sharing!
Betsy says
Cilantro sounds yummy! I’ll try that next time. I added some extra taco seasoning and that did the trick for us. Will definitely have this again!
Teresa says
Can’t wait to make some of these. I think I will add a can of Rotel to the soup too.
Cindy says
I make what I call tortilla soup. I put a jar of premade salsa, our store has a chipotle one that is delicious. I add half to my 2 qt pan, a box of chicken broth, rice, corn, and of course chicken. I generally use leftover chicken. If it’s fried, I just trim off the crust. If it’s BBQ, it just adds another flavor.
The remaining salsa goes on the table to be eaten with chips or added to the soup for those who like it spicer (me).
I serve with chips and cheese. A few minutes before it’s done I add fresh cilantro . This soup is done when the rice is done. I generally make it on the stove, but it could easily be done in crock.
It’s not gluten free, but I don’t require that.
Jordanne says
I was curious if we are making the double batch to make both the chicken tortilla soup and chicken enchilada casserole, so we cook all the chicken first and then divide and then recook the chicken for another 8 hours with the rest of the soup ingredients?
Erin says
Would I have to pre-cook the meal before freezing or could I just pack the meat and other ingredients into the freezer bag and freeze? Your picture in the 20 gluten free slow-cooker meals looks as if it shows this recipe as a ‘throw-n-freeze’ freezer meal.
Thanks!
Jenn K says
Keep it all raw, throw it in the freezer bags, freeze, then when you are ready to have them for dinner, throw them in a slow cooker (frozen or thawed).
Stephanie says
I am making this today and could not fit all of this into my crockpot?!? I made the batch with 1 lb of chicken breast and 1 lb of thighs, but could only fit 1 quart of chicken stock in, not the second one. I have a standard sized crockpot. How does everyone else make this in one batch????
Hollie says
Do you skin the chicken?
Jenn K says
I would or else use skinless chicken breasts/thighs.
Stephanie says
I just made this tonight and my family loved it. I threw the tortilla strips in a little oil so they crisped up and added some black beans and green chiles and a little extra homemade taco seasoning! It was perfect!!!
Zena Sue says
Erin, I have been a subscriber for quite some time and missed out on the Eight 20 min. Meal Ideas. Is there any way to get that download now?
Thanks and best to you,
Zena Sue