chicken tortilla soup recipe crock pot

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!

Ingredients

1 lb.boneless skinless chicken breasts

1(15-oz.) can black beans, rinsed

1 c.frozen corn

2bell peppers, chopped

1white onion, chopped

1(15-oz.) can fire-roasted tomatoes

1/4 c.freshly chopped cilantro, plus more for garnish

3cloves garlic, minced

1 tbsp.ground cumin

1 tbsp.chili powder

1 tsp.kosher salt

2 c.low-sodium chicken broth

1 c.shredded Monterey jack

1 tbsp.extra-virgin olive oil

3small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

Directions

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

THE BEST CROCK POT CHICKEN TORTILLA SOUP

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.)

INGREDIENTS NEEDED

• chicken breasts
• onion
• garlic
• beef (or chicken) broth
• water
• corn
• diced tomatoes and green chiles
• enchilada sauce
• taco seasoning
• salt & pepper
• shredded cheese, for topping
• crunchy tortilla strips, for topping

Instructions

• Place chicken breasts in the bottom of a 5-quart crock pot.
• Season with a bit of salt & pepper.
• Add in diced onions and minced garlic.
• Then pour in broth, water, corn, diced tomatoes and enchilada sauce.
• Sprinkle with taco seasoning and chili powder and give it all a good stir.
• Put the lid on and cook on low for about 8-10 hours.
• About 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 and stir.
• Let cook for additional 15 minutes. Then serve. Top with shredded cheese and crispy tortilla strips.

Another recipe :

Ingredients

Chicken Tortilla Soup

• 3 tablespoons butter
• 1 yellow onion diced
• 1 red pepper diced
• 1 yellow pepper diced
• 2 cloves garlic
• 2 teaspoons salt divided
• 2 lbs boneless skinless chicken breasts about 2-3 breasts
• 2 cans chicken broth 14.5-ounce cans
• 14 ounces red enchilada sauce
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 tablespoon taco seasoning
• 1 1/2 cups half-and-half or heavy cream if desired, for a creamier soup
• 2-3 tablespoons flour or cornstarch if desired to make a thicker soup
• 1 can pinto beans drained, optional
• 1 1/2 cups frozen corn optional, do not use canned
• 1/2 cup fresh cilantro chopped, for garnish

Instructions

• Melt butter in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and saute until they are tender. Add to the slow cooker.
• Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining 1 tsp salt.
• Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°.
• Remove cooked chicken and shred or chop, then place back into the soup. At this point, add any of the optional ingredients that you wish to use such as corn or beans.
• If you’d like a creamier soup, add 1-2 cups of heavy cream now. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch to the heavy cream before stiring into the soup. Cook on high for another 1 hour.
• Serve with your choice of ganishes such as fresh chopped cilantro, sour cream, and tortilla strips. Enjoy!

CROCKPOT CHICKEN TORTILLA SOUP

INGREDIENTS

• 1 pound boneless, skinless chicken breasts*
• 1/2 cup white or yellow onion, diced
• 1 (14.5 oz.) can diced fire-roasted tomatoes, (not drained)
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained (or about 1 cup frozen or fresh corn)
• 1 (4.5 oz.) can green chiles
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper
• 5-6 cups chicken broth or stock, depending on how much liquid you prefer in your soup, (I recommend low-sodium)

TO GARNISH

• Tortilla strips, avocado slices, fresh cilantro and a squeeze of fresh lime juice and/or any other toppings you like

INSTRUCTIONS

1. Add all ingredients for the soup in your crockpot. Stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours.

2. When chicken is fully cooked, remove and shred with two forks. Then, return back to the crockpot. Serve and enjoy with all of your favorite toppings!

NOTES

*If slow cooking chicken from frozen, add another hour to the cooking time. Feel free to use boneless, skinless chicken thighs. If you have the extra time, I recommend browning the chicken in the skillet (before adding it to the slow cooker) for extra delicious flavor.

Storing Leftovers. This soup will keep well in the refrigerator for up to 4 or 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the soup to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.

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