Slow Cooker Chicken Tortilla Soup Recipe
Chicken soup flavored with enchilada sauce and filled with beans and corn. The soup is traditionally topped with tortilla strips.
Servings: 8
Equipment
Ingredients
- 1.5 - 2 lbs. boneless skinless chicken breasts
- 10.50 oz. cream of chicken soup
- 1 small yellow onion diced
- 15 oz. black beans drained
- 1 jalapeno seeds removed and minced
- 7 oz. Mexicorn drained (can use any canned corn)
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 14.5 oz. chicken broth
- 1 1/2 cups red enchilada sauce (from 28-oz. can, stir well before measuring)
Wait to add to the soup
- 1/4 cup finely chopped cilantro
- 1 lime
Tortilla Strips
- 8 yellow corn tortillas
- 2 Tbsp. vegetable or canola oil
- 1/4 tsp. salt
Other topping suggestions
- shredded cheese
- avocado
Instructions
- Add the chicken breasts, cream of chicken soup, onion, jalapeno, black beans, Mexicorn, cumin, garlic powder and onion powder to the slow cooker.
- Add the chicken broth and enchilada sauce. Stir.
- Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 6-8 hours.
- When the cooking time is up, shred the chicken with two forks right in the slow cooker. Do this by pushing the chicken up to the edge and shredding it with the forks.
- Cut the lime in half and squeeze both halves into the soup. Stir in the chopped cilantro. Let that sit on the warm setting while you make the tortilla strips.
For the tortilla strips
- Preheat the oven to broil (500 degrees).
- Place the tortillas onto a cutting board. Cut them in half, then cut them into small strips. In a small bowl add the cut tortillas, drizzle over the 3 tablespoons of cooking oil. Place on a sheet pan. Spread out and sprinkle with the salt.
- Place the tortilla strips under the broiler for about 3 minutes, stir them and then continue to cook until they are golden brown. Don't walk away from the oven for they can burn fast.
- Serve the soup topped with cheese, avocado and the homemade tortilla strips.
Video
Notes
Place any remaining soup into an airtight container and keep it in the fridge. It will hold for up to 5 days.
VariationsÂ
- You can use regular canned corn or frozen corn or even cut corn fresh off the cob.
- Boneless skinless chicken thighs will work for this recipe as well.
- Want to use a rotisserie chicken? You can cut the cooking time down to 3 hours on HIGH or 5 hours on LOW.
- You can always add a can or two of diced tomatoes, especially the ones with green chiles, or extra beans such as pinto beans.
- You can add a packet of taco seasoning instead of the seasoning listed, though it will be saltier than the stated recipe.
- Traditionally, this slow cooker tortilla soup is served with shredded cheese, diced avocado, and homemade tortilla strips.
- You can also serve it with some of your other favorite toppings like sliced black olives, green onions, and sour cream.
- This crock pot chicken tortilla soup also pairs perfectly with a bed of white rice.
- If you don't want to make homemade tortilla strips, you can also serve the soup with tortilla chips crumbled on top.
Nutrition
Calories: 472kcal | Carbohydrates: 39g | Protein: 51g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 1226mg | Potassium: 1092mg | Fiber: 8g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
