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Crock Pot Chicken Tortilla Soup Recipe

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4.4 from 4 reviews

This Crock Pot Chicken Tortilla Soup is a flavorful, easy-to-make family favorite that combines tender shredded chicken with a zesty blend of enchilada sauce, tomatoes, corn, and taco seasoning. Perfect for busy days, it’s slow-cooked to perfection and topped with crunchy tortilla strips and melted cheese for a comforting, hearty meal.

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

Toppings

  • Shredded cheese
  • Crunchy tortilla strips

Instructions

  1. Prepare the Base: Place the boneless, skinless chicken breasts at the bottom of a 5-quart crock pot. Season them with salt and pepper according to your taste preferences.
  2. Add Vegetables and Flavorings: Add the finely diced onion and minced garlic to the crock pot, spreading them evenly over the chicken.
  3. Pour Liquids and Canned Ingredients: Pour in the chicken broth and water. Then add the undrained can of corn, undrained diced tomatoes with green chiles, and the enchilada sauce.
  4. Season the Soup: Sprinkle the packet of taco seasoning and the chili powder over the mixture. Stir everything gently to combine all ingredients evenly.
  5. Slow Cook: Cover the crock pot with a lid and set it to cook on low for 8 to 10 hours, allowing all the flavors to meld and the chicken to cook thoroughly.
  6. Shred Chicken: About 15 minutes before serving, remove the chicken breasts from the crock pot and shred them using two forks. The chicken should shred easily after slow cooking.
  7. Combine and Finish Cooking: Return the shredded chicken back into the crock pot, stir well, and let the soup cook for an additional 15 minutes to reheat and blend flavors.
  8. Serve and Garnish: Ladle the hot soup into bowls and top each serving with shredded cheese and crunchy tortilla strips for texture and extra flavor.

Notes

  • Cooking times may vary depending on your slow cooker model.
  • For extra heat, add additional chili powder or jalapeños.
  • You can substitute chicken thighs for chicken breasts for a richer flavor.
  • Use reduced sodium chicken broth to lower the sodium content.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: http://bitezly.com/crock-pot-chicken-tortilla-soup-recipe/