Prep Time: 10 mins | Cook Time: 10 hrs 15 mins | Total Time: 10 hrs 25 mins | Servings: 6
This crock pot chicken tortilla soup is the best! It’s incredibly easy to make with all the amazing flavors of a chicken tortilla in a soup. If desired, you can throw in some canned black beans or pinto beans. To serve, top this delightful soup with shredded cheese and some crispy tortilla strips. You can also top it with some fresh cilantro and/or diced avocado. Enjoy this soup hot with cornbread to scoop all the goodness.
Ingredients
2 cloves garlic, minced
1 lb. chicken breasts
1 medium onion, diced
11 oz. can enchilada sauce
15 oz. can of chicken broth
1 c. water
15 oz. can diced tomatoes and green chiles (Rotel), undrained
1 packet of taco seasoning
15 oz. can corn, undrained
½ tsp chili powder
shredded cheese, for topping
crunchy tortilla strips, for topping
salt and pepper, to taste
How to make Crock Pot Chicken Tortilla Soup
Step 1: In the bottom of a 5-quart crock pot, place the chicken breasts and lightly season with salt and pepper. On top, add the diced onions and minced garlic.
Step 2: Add the broth, water, corn, diced tomatoes, and enchilada sauce.
Step 3: On top, sprinkle the taco seasoning and chili powder. Stir well.
Step 4: Cover the pot and set it to cook for 8 to 10 hours on low.
Step 5: Remove the chicken breasts from the crock pot for about 15 minutes before serving, and shred them using two forks.
Step 6: In the pot, return the shredded chicken and stir well.
Step 7: Continue to cook for 15 minutes more.
Step 8: Before serving, top the soup with shredded cheese and some crispy tortilla strips. Enjoy!
Notes:
This chicken tortilla soup is excellent to pair with shredded cheese and crispy tortilla strips.
You are welcome to add any beans you prefer, such as black beans. Diced avocado and fresh cilantro are also amazing garnishes.
Nutrition Facts:
Calories: 495 kcal | Carbohydrates: 72g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 1708mg | Potassium: 346mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1245IU | Vitamin C: 4.6mg | Calcium: 197mg | Iron: 1.3mg
Crock Pot Chicken Tortilla Soup
Ingredients
- 2 cloves garlic minced
- 1 lb. chicken breasts
- 1 medium onion diced
- 11 oz. can enchilada sauce
- 15 oz. can of chicken broth
- 1 c. water
- 15 oz. can diced tomatoes and green chiles Rotel, undrained
- 1 packet of taco seasoning
- 15 oz. can corn undrained
- ½ tsp chili powder
- shredded cheese for topping
- crunchy tortilla strips for topping
- salt and pepper to taste
Instructions
- In the bottom of a 5-quart crock pot, place the chicken breasts and lightly season with salt and pepper. On top, add the diced onions and minced garlic.
- Add the broth, water, corn, diced tomatoes, and enchilada sauce.
- On top, sprinkle the taco seasoning and chili powder. Stir well.
- Cover the pot and set it to cook for 8 to 10 hours on low.
- Remove the chicken breasts from the crock pot for about 15 minutes before serving, and shred them using two forks.
- In the pot, return the shredded chicken and stir well.
- Continue to cook for 15 minutes more.
- Before serving, top the soup with shredded cheese and some crispy tortilla strips. Enjoy!
