Slow Cooker Tortilla Soup and Creamy Cilantro Salad

What is easy, fun and good for a crowd?


I’m glad you asked. The answer is Slow Cooker Tortilla Soup and a Creamy Cilantro Salad.

If you’re like me and you’re out for lunch, if Tortilla Soup is on the menu it’s about to be in front of you.  I love all the different variations, especially the ones that are cream based, but those are a treat and at home I try to stick to the healthier stuff. Healthy and delicious? Where do I sign up you ask? Right here!

Our dinner guests this night assured us that no taste was compromised in the name of good for you.

I have always felt awkward waking up to put things like chicken, green chilies and cumin together first thing in the morning but listen people, if you do this….the rest of the day is a breeze. None of that dreading dinner time you might do or trying to decide what do have. So give in.

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Gather the guys together.

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Dice and mince.

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Pour and cover.

Wait. Wait some more. And some more.

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While you’re waiting, why not try a new salad dressing! You’ve already got the cilantro for the soup, so you might as well.

Combine: milk, olive oil mayo, sour cream, cilantro, a jalapeno, green onion, cumin, lime juice, oregano, salt and pepper in a blender or with your immersion blender. That was fast!

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Store it in the fridge and when dinner is ready you just pour over a salad.

We are accomplishing so much here today.

Back to the soup.

After the soup is ready, shred the chicken with forks. The least messy way to do this is in the crock pot itself.

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Then you serve and garnish. We chose cilantro,  lime, sour cream, tortilla strips (the highlight of the grocery shopping this day) cheese, avocado and green onion.

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Soup and Salad.

You forgot about the salad already didn’t you. It’s just you’re lucky day I guess.

Slow Cooker Chicken Tortilla Soup

1 pound boneless, skinless chicken breasts

1-15 ounce can of sweet whole corn kernels, drained

1-15 ounce can of diced tomatoes, drained

1 can rotel (i used hot)

5 cups chicken broth

1 yellow onion, diced

1 bell pepper, diced

1 jalapeno pepper, finely diced

2 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon  ground cumin

2 teaspoons sea salt

20 grinds of fresh pepper

for topping: monterrey pepper jack cheese-grated, tortilla strips, sour cream , avocado, lime, cilantro

In the crock pot, add all ingredients (not including toppings)

Cook on high for 4 hours or low for 8 hours.

Before serving, shred chicken breasts with forks

Serve and top with your choice of toppings

Creamy Cilantro Dressing


1/2 cup of milk

1/4 cup of olive oil mayonnaise

1/4 cup of sour cream

1/4 cup of fresh cilantro, chopped

1 small jalapeno, seeds removed and diced

1 green onion, chopped

1 clove of garlic, minced

Juice from 1/2 a lime

1/2 tsp cumin

1/2 tsp oregano

Sea salt taste

freshly ground pepper to taste

Instructions and directions: 

Blend together all the ingredients using an immersion blender or standing blender until well combined and creamy. Set aside.

Drizzle over your favorite salad.

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