We Just Discovered the Easiest Way to Make Chicken Tortilla Soup

I eat chicken tortilla soup at least once a week. My usual move was grabbing the Panera version from my local market, but at $7 per container, that habit added up fast. That’s why I was so excited to find this super easy Crock Pot recipe from cookbook author and one of my favorite food creators, Matthew Bounds (@yourbarefootneighbor). Not only does it look just as good (if not better) than Panera’s, but I can make a huge batch of soup for a fraction of the price.

What I love most is that it requires minimal prep to get big flavor, and there's just one pot to clean. It’s perfect for busy days when I need something delicious and effortless. Plus, it’s packed with protein and veggies, so it’s a meal that will actually keep me full.

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Dump It, Set It, Forget It

This recipe is a true dump-and-go situation, which is why I love it. Just toss everything in the Crock Pot, walk away and come back to a hearty soup that tastes like you spent all day on it.

You can find the full recipe in Matthew's TikTok caption, but you'll need large chicken breasts, a packet of taco seasoning, a diced onion, diced (fresh or frozen), diced bell pepper (fresh or frozen), a bag of frozen corn, a can of drained and rinshed black beans, canned diced green chilies, a can of diced tomatoes (with juices), the juice of one lime and chicken stock.

Add everything to the Crock Pot. Literally, just dump everything into the pot, no extra steps, no browning, no sautéing. Stir it a little to combine, then cover and cook on low for six hours or on high for three hours.

Once the chicken is cooked through, remove it, shred it with two forks and stir it back into the soup mixture.

To make it creamy, add cream cheese (cut into cubes) and stir until melted and smooth. This takes the soup to a whole new level of richness. If you want more of a tomato base, skip this part.

This soup is great as-is, but if you're like me and love toppings, feel free to load it up with whatever you like the most. Pico de gallo will give this soup a fresh kick and cilantro adds some brightness. I love tortilla soup with chips for crunch and rice for an extra-filling meal (I do both chips and rice for the best texture). 

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Why I'll Be Making This Soup On Repeat in My House

I know I will keep coming back to this recipe because it’s cheap, first and foremost. It makes a huge batch for the price of two Panera soups. I also like that I don't have to babysit it—all I have to do is just dump the ingredients into the Crock Pot, turn it on and come back later.

You can use fresh or frozen veggies, adjust the spice levels or add extra toppings to make it exactly the way you want. Bonus: leftovers taste even better the next day!

If you’re a chicken tortilla soup fan like me, this will be your new go-to. It’s creamy, packed with flavor and perfect for busy nights. Grab your Crock Pot and give it a try!

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