Description
A simple and delicious crock pot recipe for chicken tortilla soup that is easy to prepare and packed with flavor.
Ingredients
Scale
- 1 pound chicken breasts
- salt and pepper, to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 15 ounce can chicken broth
- 1 cup water
- 15 ounce can corn, undrained
- 15 ounce can diced tomatoes and green chiles (Rotel), undrained
- 11 ounce can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
- For topping: shredded cheese
- For topping: crunchy tortilla strips
Instructions
- Place 1 pound 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, diced and 2 cloves garlic, minced.
- Pour in 15 ounce can chicken broth, 1 cup water, 15 ounce can corn, undrained, 15 ounce can diced tomatoes and green chiles (Rotel), undrained, and 11 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.
- Put shredded chicken back in pot and stir.
- Let cook for an additional 15 minutes. Then serve. Top with shredded cheese and crunchy tortilla strips.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- Adjust the spice level according to your taste.
- Serve with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Soup
- Method: Crock Pot/Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg