Here’s The Perfect Solution if you want a hearty, savory soup even if you do not have time.

It’s a Snap To Create This Well-Seasoned Chicken Tortilla Soup using your slow cooker. Add everything to a slow cooker except for the heavy cream and toppings, and with a touch of a button, you let the slow cooker do all the work.

You do not have to be an expert cook to whip together this zestful Chicken Tortilla soup. This post includes step-by-step instructions that will teach you how effortless it is to create. It also includes instructions for making this soup in your slow cooker or using a stock-pot. Plus, tips for hiding zucchini in your chicken tortilla soup.

What is in this Chicken Tortilla Soup?

This delicious soup includes zucchini, small onion, minced garlic, chili powder, cumin, marjoram, chicken broth, lemon zest, can corn, black beans, Rotel, four chicken breast, and heavy cream. Toppings include sour cream, Monterey Jack cheese, and tortilla chips.

You do not have to be an expert cook to whip together this zestful Chicken Tortilla soup. This post includes step-by-step instructions that will teach you how effortless it is to create.

Add Zucchini to Chicken Tortilla Soup

My children are now teens and young adults and have no problem eating their vegetables. But, they were not always willing nor happy about eating their vegetables. I had to come up with ways to hide vegetables in their food. If you are a mom with a picky eater, you know what I mean. This soup is excellent for hiding zucchini in it. My family enjoys eating this soup so much they never said anything about the zucchini when they were young.  It is flavorful without being too spicy, which makes it an excellent recipe to hide lots of vegetables.

Use Your Vegetable Grater

The easiest way to add zucchini in this chicken tortilla soup is to use your grater. Today, I still grate two medium zucchini to add to this soup.  This soup has lots of vegetables, not only the zucchini but corn, black beans, and onions.  Everyone enjoyed this irresistible soup so much they had a second bowl.

Easy Steps To Making This Delicious Soup

  • Add everything to a large dutch oven or a slow cooker, except the heavy cream and toppings.
  • Use your vegetable grater and grate the zucchini.
  • SLOW COOKER, cook on low for 3 to 4 hours.
  • Add the heavy cream the last hour of cooking in a slow cooker.
  • STOCK-POT, simmer for one hour.
  • Add the heavy cream the last twenty minutes of cooking in a stock-pot.
  • Toppings include shredded Monterey Jack cheese, sour cream, and Tortilla chips.

Ladle the soup into bowls, getting plenty of chicken veggies, beans in each dish. Next, add on the toppings: a nice dollop of sour cream, Monterey Jack cheese, and tortilla chips.

Chicken Tortilla Soup Freezes Well

I prepare this soup in my large castiron Dutch Oven.  It fills up a large dutch oven.  If you have a smaller family, this is an excellent soup to freeze. After the soup cools, you can place it in a freezer-safe storage bag or a sealed freezer container.

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Chicken Tortilla Soup with Zucchini –  Just about every cookbook, I have has a Chicken Tortilla Soup recipe, but I add two medium zucchini to hide even more vegetables.  It does not, in any way, change the flavor.

You do not have to be an expert cook to whip together this zestful Chicken Tortilla soup. This post includes step-by-step instructions that will teach you how effortless it is to create.

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This Chicken Tortilla Soup is so full of vegetables and loaded in flavor. I love all the flavor from the seasonings and the extra vegetables in this Chicken Tortilla soup. #soup #tortilla soup #Mexican soup
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5 from 2 votes

Chicken Tortilla Soup

You do not have to be an expert cook to whip together this zestful Chicken Tortilla soup. This post includes step-by-step instructions that will teach you how effortless it is to create.
Prep Time20 mins
Cook Time4 hrs
Course: Soup
Cuisine: Mexican
Keyword: best soup, Mexican soup, soups, tortilla soup
Servings: 16
Calories: 864kcal

Ingredients

  • 2 medium zucchini grated, do not peel
  • 1 onion small, chopped fine
  • 2 TB minced garlic
  • 1 tablespoon chili powder
  • 2 tsp cumin
  • 1 tsp marjoram
  • 64 ounces chicken broth
  • 1 lemon zested
  • 1 can of corn
  • 1 can black beans
  • 2 cups heavy cream
  • 2 cans Rotel
  • 4 large diced cooked, chicken breast (I often use my Crock-Pot Tex-Mex Chicken)
  • SERVE WITH THE FOLLOWING TOPPINGS
  • Monterey Jack cheese
  • Sour Cream
  • Tortilla Chips

Instructions

  • Add everything to a large dutch oven or a slow cooker except for the heavy cream and toppings.
  • SLOW COOKER, cook on low for 3 to 4 hours.
  • Add the heavy cream the last hour of cooking.
  • STOCK-POT, simmer for one hour.
  • Add the heavy cream the last 20 minutes of cooking.
  • Serve with shredded Monterey Jack cheese, sour cream, and Tortilla chips.

Nutrition

Serving: 12ounces | Calories: 864kcal | Carbohydrates: 4g | Protein: 66g | Fat: 64g | Saturated Fat: 23g | Cholesterol: 298mg | Sodium: 709mg | Potassium: 842mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 4mg

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You do not have to be an expert cook to whip together this zestful Chicken Tortilla soup. This post includes step-by-step instructions that will teach you how effortless it is to create.

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