Crock Pot Chicken Tortilla Soup Recipe
This Crock Pot Chicken Tortilla Soup is a hearty, flavorful, and easy-to-make slow cooker recipe that combines tender shredded chicken, corn, tomatoes, and spices in a savory broth. Perfect for busy weeknights, it delivers the classic flavors of chicken tortilla in a comforting soup form, topped with shredded cheese and crunchy tortilla strips for added texture and taste.
- Prep Time: 10 minutes
- Cook Time: 10 hours 15 minutes
- Total Time: 10 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounce can chicken broth
- 1 cup water
- 15.25 ounce can corn, undrained
- 10 ounce can diced tomatoes and green chiles (Rotel), undrained
- 10 ounce can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
For Topping
- Shredded cheese
- Crunchy tortilla strips
Instructions
- Prepare the Slow Cooker: Place 1 pound of boneless, skinless chicken breasts in the bottom of a 5-quart crock pot. Season the chicken with salt and pepper to taste.
- Add Aromatics: Add 1 medium finely diced onion and 2 cloves of minced garlic to the crock pot, layering them over the chicken.
- Add Remaining Ingredients: Pour in 14.5 ounces of chicken broth, 1 cup of water, an undrained 15.25-ounce can of corn, an undrained 10-ounce can of diced tomatoes and green chiles (Rotel), and 10 ounces of enchilada sauce. Sprinkle 1 packet of taco seasoning and ½ teaspoon of chili powder over the mixture. Stir gently to combine all ingredients.
- Cook the Soup: Cover with the lid and cook on low heat for 8 to 10 hours in the slow cooker, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: About 15 minutes before serving, remove the chicken breasts from the crock pot. Using two forks, shred the chicken into bite-sized pieces; the chicken will shred easily due to the slow cooking.
- Combine and Final Cook: Return the shredded chicken to the crock pot and stir well. Let the soup cook for an additional 15 minutes to incorporate the shredded chicken fully.
- Serve: Ladle the soup into bowls and top with shredded cheese and crunchy tortilla strips for added flavor and texture. Serve hot.
Notes
- You can customize the spice level by adjusting the amount of chili powder or using a mild or hot taco seasoning packet.
- For a thicker soup, reduce the amount of water or cook uncovered for the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For added creaminess, stir in a bit of sour cream or cream cheese before serving.
Find it online: http://bitezly.com/crock-pot-chicken-tortilla-soup-recipe-2/
