Slow Cooker Rotisserie Chicken Tortilla Soup

Starting off the week with a productive Sunday night in the kitchen is honestly one of the best feelings. If you kick off your week with a slow cooker and a rotisserie chicken, I guarantee you your week will go amazingly well, at least in the cooking department.

One of my favorite slow-cooker and rotisserie chicken combinations is a chicken tortilla soup. Because sometimes soups just don’t feel like an entire meal, I also add carrots and cabbage to my version to make sure this soup stands on its own. Also more vegetables never hurt, right? After making a big batch of this, I can eat this soup morning, noon, and night all week long topped with fresh avocados, sour cream, and herbs.

So next Sunday if you have 30 free minutes, I highly recommend you give this routine and recipe a try:

1. Break down the meat of a rotisserie chicken, separating white and dark meat
2. Make this rotisserie chicken tortilla soup recipe with the white meat in a slow-cooker
3. Package up the dark meat for later in the week (tacos? quesadillas? chicken salad?)
4. Throw the bones of the rotisserie chicken into a pot of water (about 3 quarts) to make a quick homemade stock. To the pot add 2 bay leaves, 1 quartered onion, 2 celery stalks, and 3 carrots. Bring to a boil and simmer uncovered for 30 minutes. Drain and use throughout the week

In 30 minutes, you’re going to feel like such a champion. Make sure someone in your family gives you a gold star, because you’ll deserve it for being so damn smart.

Helpful tools: 1) Slow cooker

Slow Cooker Rotisserie Chicken Tortilla Soup

 

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Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

 

This easy rotisserie chicken tortilla soup comes together by relying on a lot of pantry staples and some fresh vegetables that make it hearty and health

Author: Jess Dang

Recipe type: Slow Cooker Soup

Serves: 6 to 8

Ingredients

• Garlic, minced – 4 cloves
• Onion, diced – 1
• Carrots, sliced thinly – ½ lb.
• Green cabbage, sliced – ½ head
• Green chilies, chopped – 4 oz. can
• White meat from rotisserie chicken, chopped – 1
• Chicken stock – 1 quart
• Fire-roasted tomatoes – 1 can
• Black beans – ½ can
• Frozen corn – 1.5 cups
• Kosher salt – 2 tsp.
• Cumin – 1 tbs.
• Thyme – 2 tsp.
• Cinnamon – 1 tsp.
• Cayenne – pinch
• Bay leaves – 2
• Burrito tortillas, sliced into strips – 2
• Canola oil – 1 tbs.
• Green onions, sliced – 1 stalk
• Avocado, sliced – 1
• Sour cream – ¼ cup

Prep (can be done earlier in the day)

1. Garlic / Onion / Carrots / Cabbage / Green chilies – Prep as directed
2. Rotisserie chicken – Chop up white meat into bite sized pieces
3. Night before or morning of – Toss all ingredients up until bay leaves into the slow cooker. Cook on low for 8 hours or high for 4

Make

1. Preheat oven to 350 degrees
2. Slice tortillas into strips. Toss in oil and spread out onto a sheet pan. Sprinkle with salt and toast in oven for 6 to 8 minutes
3. Season soup to taste and top with crunchy tortilla strips, sliced green onions, sliced avocado, and sour cream if you desire

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