Slow Cooker Ranch Chicken Tortilla Soup

Both zesty and creamy, this Slow Cooker Ranch Chicken Tortilla Soup is so easy and makes a great week night dinner!

Among the bustle of the kitchen and the hustle of schedules and appointments, the idea of a warm and delicious meal can sound both comforting and daunting. It is in these moments that I turn to my slow cooker to help me out and this Slow Cooker Ranch Chicken Tortilla Soup does the trick every time!

The ingredients are simple, yet they pack a great deal of flavor. Plus, you can customize the level spice and the addition of any extra veggies to meet the tastes of your family. It's truly a toss all the ingredients into the slow cooker and let it cook type of meal, which makes it all the more simple to throw together for a week night meal. This ranch chicken tortilla soup will become a family favorite in no time at all!

Cozy Tips for Slow Cooker Ranch Chicken Tortilla Soup

• You can use any type of cut of chicken that will shred easily, such has boneless skinless chicken breast, boneless skinless chicken thighs or even a pre-roasted chicken in a pinch.
• While a Homemade Ranch Seasoning is wonderful, you can certainly use a packet of pre-made ranch mix.
• Fire roasted tomatoes add a great depth of flavor, but if you do not have them then plain diced tomatoes will work just as well.
• If you cannot find the diced tomatoes with the green chilies, simply use one can of the diced tomatoes and one small can of diced green chilies.
• Frozen or canned corn will work with this soup, but I prefer frozen corn when making a soup.
• Slow Cooker Ranch Chicken Tortilla Soup is a great make ahead meal and reheats great for leftovers!
• Top the soup with shredded cheddar cheese, avocado, and fresh cilantro.
• Pair this soup with a fresh baked cornbread or tortilla chips and you have a perfect cozy family dinner for any night of the week!

Ingredients for Slow Cooker Ranch Chicken Tortilla Soup

• 1 LB of Boneless Skinless Chicken Breast
• 1 Can Fire Roasted Diced Tomatoes with Green Chilies
• 1 Cup Frozen Corn
• 1 Can Drained Great Northern Beans
• 8 OZ Cream Cheese
• 2 Cups Chicken Broth
• 1 Packet Ranch Seasoning or 2 tablespoon Homemade Ranch Seasoning
• 1 tablespoon Taco or Mexican Seasoning
• Salt & Pepper

Kitchen Supply Suggestions

• Slow Cooker

Do I Have To Use a Slow Cooker?

No, this soup can be made in either the slow cooker or the stove top. If you using the stove top, place the heat to medium low to cook the chicken through.

Can I Use Any Beans?

I prefer the taste of the great norther bean in this soup, but any bean will do. A black bean will also work well with this ranch chicken tortilla soup.

What If I Don't Have Fire Roasted Tomatoes with Green Chilies?

If you cannot find fire roasted tomatoes, a plain diced tomato with green chilies will work great. If you cannot fine diced tomatoes with green chilies, simply use one can of diced tomatoes and one small can of diced green chilies.

How To Make This Non-Dairy?

If you need to make this non-dairy, replace the cream cheese with a coconut milk and leave out the cheddar cheese.

The Cozy Details

Step 1: Gather the ingredients and drain the beans

Step 2: Add the chicken, tomatoes and green chilies, drained beans, and frozen corn to the slow cooker.

Step 3: Sprinkle on the ranch seasoning and the taco seasoning.

Step 4: Pour in the 2 cups of chicken broth.

Step 5: Cook in the slow cooker for 4 hours over high or 6-8 hours over low. I tend to start mine on high for about 2 hours and then cook on low for the rest of the time. Depends on your time need.

Step 6: Shred the cooked and stir everything together.

Step 7: Stir in the cream cheese and allow to melt into the soup. If more broth is needed, add in a bit more to your liking.

Serve warm and top with cheddar cheese, avocado, and cilantro! This tastes great with homemade cornbread or tortilla chips!

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