Crock Pot Chicken Tortilla Soup
Crock Pot Chicken Tortilla Soup is an easy, healthy comfort food packed with flavor.
Equipment
- 5-quart crock pot
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
- 0.5 teaspoon chili powder
For topping
- shredded cheese
- crunchy tortilla strips
Instructions
- Place 1 pound boneless, skinless chicken breasts in the bottom of a 5-quart crock pot.
- Season with a bit of salt and pepper, to taste.
- Add in 1 medium onion, finely diced and 2 cloves garlic, minced.
- Then pour in 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, and 10 ounce can enchilada sauce.
- Sprinkle with 1 packet taco seasoning and ½ teaspoon 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 crunchy tortilla strips.
Notes
Serve with shredded cheese and crispy tortilla strips. Feel free to add any beans you like in here. Black beans go well with this soup. Also, some folks like to top this with diced avocado as well as fresh cilantro.
Nutrition
Serving: 1bowlCalories: 172kcalCarbohydrates: 18gProtein: 19gFat: 3gSodium: 1422mgFiber: 3gSugar: 8g
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