Crock Pot Chicken Tortilla Soup

We love tortilla soup! For a more authentic tortilla soup recipe, check out our Tortilla Soup Recipe, however, it is a bit more labor intensive than this one. This recipe is quick and easy and lets our trusty crock pots do most of the work. It is tasty and with toppings becomes even more delicious. Enjoy!

Crock Pot Chicken Tortilla Soup
½ small onion, grated
1 jalapeno, diced 3 garlic cloves, chopped
1-2 chicken breasts (depending on how much meat you like in your soup)
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes
1 can red enchilada sauce
4 cups chicken stock
1/2 teaspoon oregano
1/2 teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt

Toppings (optional):
Monterey jack cheese or cotija cheese
Lime wedges
Avocado chunks
Crushed up tortilla chips

Place onion, jalapeno, and garlic in the bottom of a slow cooker. Place the chicken breasts on top of the diced veggies. Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
Set slow cooker to high and cook for 3-4 hours. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup. When serving, top it off with cheese, avocado, cilantro, tortilla chips, and garnish with a lime wedge. If you want more spice, sprinkle soup with red chili pepper flakes. Enjoy!


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