Hello & welcome to solsarin. Our discussion is “Chicken Tortilla Soup Crock Pot”. Please stay with us until the end of the text.
The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.
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!
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!
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.
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.
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!
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!
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!
The most work this soup involves is making the fried tortilla strips to use for topping! By following the tips below, you can have that done easily, too!
This slow cooker chicken tortilla soup is delicious as is, but you can make it extra special with additional toppings. Try diced avocados, a dollop of sour cream, shredded cheese, or all of the above for another layer of flavor and texture.
Want it more creamy? Swap heavy cream for 1 cup of the broth and add it during the last 10 to 15 minutes of cook time.
Looking for more easy soup recipes? Try this pasta dish-inspired Instant Pot Lasagna Soup or this restaurant copycat, Instant Pot Zuppa Toscana.
Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.
Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.
Suggested toppings: sliced radishes, diced avocado, sliced bell peppers, fresh cilantro.
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