Slow Cooker Chicken Tortilla Soup with Quinoa

Name: Slow Cooker Chicken Tortilla Soup with Quinoa
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 cups rotisserie chicken; 1 cup dry quinoa, rinsed; 1 small onion, chopped; 1 cup spinach; 15.5 ounces can great northern beans; 15.25 ounces can corn nuggets, drained; 14.5 ounces can diced tomatoes, not drained; 4.5 ounces can diced green chilies; 2 tablespoons chili powder; 2 tablespoons cumin; 1 teaspoon garlic powder; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 32 ounces chicken stock; 2 cups tortilla chips, crushed

A hearty one-pot soup combining tender rotisserie chicken, protein-rich quinoa, and vibrant vegetables in a well-spiced broth. Great northern beans and corn add substance while diced green chilies provide gentle heat. Perfect for busy weeknights when you want a satisfying meal ready when you get home. The quinoa makes this version more filling than traditional tortilla soups, while the slow cooker method develops rich, melded flavors with minimal effort.

Prep: 15 min
Cook: 4 hr
Yield: 8 servings
Level: medium
Cuisine: Mexican

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Dairy-Free Nut-Free

Ingredients

8 servings

2 cups rotisserie chicken
cooked chicken breast1:14
Full guide →
1 cup dry quinoa, rinsed
brown rice1:14
Full guide →
1 small onion, chopped
1 cup spinach
15 ½ ounces can great northern beans
black beans1:15
Full guide →
15 ¼ ounces can corn nuggets, drained
14 ½ ounces can diced tomatoes, not drained
4 ½ ounces can diced green chilies
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes
32 ounces chicken stock
vegetable broth1:14
Full guide →
2 cups tortilla chips, crushed

Method

3 steps

1
Add chicken, quinoa, spinach, onion, great northern beans, corn nuggets, diced tomatoes, green chilies, chili powder, cumin, garlic powder, salt, pepper, crushed red pepper flakes, and chicken stock to slow cooker
2
Cook on high for 2-4 hours or low for 4-6 hours
3
Serve topped with tortilla chips and desired taco toppings such as tomatoes, cheese, tortilla strips, avocado, onion, and black olives

Tips

Tip 1

Rinse quinoa before adding to prevent any bitter taste and ensure clean cooking liquid.

Tip 2

Shred rotisserie chicken before adding for better distribution throughout the soup.

Tip 3

Crush tortilla chips just before serving to maintain crunch as a topping.

Good to Know

Storage

Refrigerate up to 3 days in airtight container

Make Ahead

Can assemble ingredients in slow cooker insert night before, refrigerate, then cook next day

Serve With

Serve hot with tortilla chips and Mexican-inspired toppings

See pairing guide →

Common Mistakes

Watch

Don't skip rinsing quinoa to avoid bitter taste

Watch

Don't overcook on high heat to prevent mushy texture

Substitutions

rotisserie chicken→

cooked chicken breast1:14

Full guide →

quinoa→

brown rice1:14

Full guide →

great northern beans→

black beans1:15

Full guide →

chicken stock→

vegetable broth1:14

Full guide →

Find more substitutions →

FAQ

Can I use frozen chicken instead of rotisserie?

Yes, add 2-3 pounds frozen chicken breasts and increase cooking time by 1-2 hours. Shred chicken in the pot when tender.

What if I don't have quinoa?

Substitute with brown rice, wild rice, or barley using the same amount. Cooking times remain the same for these grains.

How long will leftovers keep?

Store in refrigerator up to 3 days. Quinoa may absorb liquid, so add extra broth when reheating if needed.