Prep Time: 10 mins | Cook Time: 10 hrs 15 mins | Total Time: 10 hrs 25 mins | Servings: 6
Chicken tortilla in soup form! I am speechless! My family loves chicken tortillas, and we never had any second thoughts about this recipe. Made with only a few simple ingredients in our trusty crockpot and slowly cooked for that mouthwatering, extraordinary chicken tortilla flavour that we all love.
I have my fair share of go-to crockpot recipes, and this easy Crock Pot Chicken Tortilla Soup is on top of it all! The best soup not only for chilly nights but all year round. Enjoy a flavorful bowl of this amazing soup with some cornbread for a complete, filling meal. And do not forget to top it with shredded cheesy and some crispy tortilla strips for extra goodness!
Ingredients
1 pound chicken breasts
1 medium onion diced
2 cloves garlic minced
1 15-ounces can beef or chicken broth
1 c. water
1 15-ounces can corn undrained
1 15-ounces can diced tomatoes and green chiles undrained
1 11-ounces can enchilada sauce
1 packet taco seasoning
½ tsp chilli powder
salt and pepper to taste
shredded cheese for topping
crunchy tortilla strips for topping
HOW TO MAKE THE BEST CROCKPOT CHICKEN TORTILLA SOUP
Step 1: In the bottom of a 5-quart crockpot, place the chicken breasts and season with a little salt and pepper. Then, add the diced onions and minced garlic.
Step 2: Over the chicken, pour the broth, water, corn, diced tomatoes, and enchilada sauce. Stir in the taco seasoning and chilli powder.
Step 3: Cover the pot and set to cook for 8 to 10 hours on low. Remove the chicken breasts from the pot about 15 minutes before serving and shred using two forks. Return to the pot and stir. Resume cooking for another 15 minutes.
Step 4: To serve, top the soup with shredded cheese and crispy tortilla strips. Enjoy!
Note:
Enjoy this tortilla soup with shredded cheese and strips of crispy tortilla. You can also add any beans if desired, even diced avocado or fresh cilantro.
Nutrition Facts:
Calories: 495kcal | Carbohydrates: 72g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 1708mg | Potassium: 346mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1245IU | Vitamin C: 4.6mg | Calcium: 197mg | Iron: 1.3mg
Ingredients
- 1 pound chicken breasts
- 1 medium onion diced
- 2 cloves garlic minced
- 1 15-ounces can beef or chicken broth
- 1 c. water
- 1 15-ounces can corn undrained
- 1 15-ounces can diced tomatoes and green chiles undrained
- 1 11-ounces can enchilada sauce
- 1 packet taco seasoning
- ½ tsp chilli powder
- salt and pepper to taste
- shredded cheese for topping
- crunchy tortilla strips for topping
Instructions
Step 1: In the bottom of a 5-quart crockpot, place the chicken breasts and season with a little salt and pepper. Then, add the diced onions and minced garlic.
Step 2: Over the chicken, pour the broth, water, corn, diced tomatoes, and enchilada sauce. Stir in the taco seasoning and chilli powder.
Step 3: Cover the pot and set to cook for 8 to 10 hours on low. Remove the chicken breasts from the pot about 15 minutes before serving and shred using two forks. Return to the pot and stir. Resume cooking for another 15 minutes.
Step 4: To serve, top the soup with shredded cheese and crispy tortilla strips. Enjoy!
Notes
Enjoy this tortilla soup with shredded cheese and strips of crispy tortilla. You can also add any beans if desired, even diced avocado or fresh cilantro.
