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Crock Pot Chicken Tortilla Soup

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This recipe for Crock Pot Chicken Tortilla Soup looks pretty for about 10 seconds before I stir it all together and eat it! This soup is so easy and so yummy.

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Rate this recipe 4.5/5 (53 Votes)
Crock Pot Chicken Tortilla Soup 1 Picture

Ingredients

  • GARNISH:
  • 4 to 6 chicken breasts, cooked & diced
  • 1 (28 ounce) can diced tomatoes
  • 1 (14 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 can green chilies, chopped
  • 1 tablespoon garlic, minced
  • 1 (32 ounce) container chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt, to taste
  • Pepper to taste
  • 1 (10 ounce) package frozen corn
  • Corn Tortillas
  • Avocado
  • Shredded Cheese
  • Sour Cream
  • Green Onions

Details

Preparation

Step 1

Boil your chicken breasts until fully cooked. Then, dice them up.

Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot. Pour in chicken broth, add cumin, chili powder, salt, pepper. Stir. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.

About 30 minutes before you are going to serve the soup, you need to get the tortillas ready!

Preheat oven to 400°F.

Lightly brush both sides of tortillas with olive or vegetable oil. Cut tortillas into strips, then spread on a baking sheet. Bake until crisp, about 10 to 15 minutes.

To serve, put tortilla strips over soup. Then, I garnish that with sour cream, shredded cheese & sliced up avocado.

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