chicken tortilla soup crock pot

• 1
  Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
• 2
  Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

HOW TO MAKE CROCK POT CHICKEN TORTILLA SOUP?

Place chicken breasts in the bottom of your crock pot. Season with a bit of salt & pepper. Add in diced onions and minced garlic. Then pour in beef stock and water. Then add in corn, diced tomatoes and enchilada sauce. Sprinkle in taco seasoning and chili powder. Then give it all a good stir. Put the cover on and cook on low for about 8-10 hours.

About 10-15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily. Then put shredded chicken back in pot. Stir again. Let cook for additional 15 minutes. Then serve!

What‘s in chicken tortilla soup?

We load ours up with extra protein by adding black beans, then throw in some vegetables (corn! bell peppers! onion!) for health and color, and flavor it all with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons at the very end for a texture contrast!

Do I have to use boneless skinless chicken breasts?

Nope! If you’ve got thighs, use ’em! We recommend taking the meat off the bone for a faster, easier cooking process. Rotisserie chicken also works, and because it’s already cooked, it will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.

Can I use another kind of broth?

Sure can! Vegetable broth will do great here. If you’ve only got water on hand, we recommend a little extra salt and a little extra oil or butter to pump that flavor back up.

How do I fry the tortilla strips?

It sounds like something fancy a restaurant would do, but it’s actually SO easy: Simply cut corn or flour tortillas into small strips and cook them in about a tablespoon of olive oil in a skillet over medium heat until crispy. Drain them on a paper towel-lined plate as you would cooked bacon. Don’t forget to season them with salt while they’re hot!

What else can I top this soup with?

We like to load it up with avocado, tortilla croutons, and sour cream, but really, any of your favorite nacho fixings work. Try fresh jalapeños, thinly sliced radish, fresh herbs, or some shredded cheese!

How long does the soup last?

It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve—preferably with more crunchy tortilla toppings!

Tried this recipe? Let us know how it came out in the comments below! If you’re looking for a vegan tortilla soup, we’ve got you covered!

TIPS FOR MAKING THIS SOUP RECIPE:

• Serve it with some cornbread and you have a whole meal and possibly leftovers for your work lunch tomorrow.
• Feel free to add any beans you like in here. Black beans and pinto beans would be excellent.
• Diced avocados and fresh cilantro would all be really tasty in this.
• I like to serve this soup topped with shredded cheese and some crispy tortilla strips (you can usually find those located in the same grocery aisle as salad toppings.)