Description
A comforting and flavorful Chicken Tortilla Soup made in a slow cooker, packed with tender chicken, zesty tomatoes, and crunchy tortilla strips.
Ingredients
Scale
- 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, undrained
- 10 ounce can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
- Shredded cheese (for topping)
- Crunchy tortilla strips (for topping)
Instructions
- Place the chicken breasts at the bottom of a 5-quart crock pot.
- Season with salt and pepper to taste.
- Add the finely diced onion and minced garlic on top.
- Pour in the chicken broth, water, corn, diced tomatoes and green chiles, and enchilada sauce.
- Sprinkle the taco seasoning and chili powder over the mixture, then stir everything to combine.
- Cover and cook on low for about 8 to 10 hours.
- About 15 minutes before serving, remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the pot and stir. Let it cook for an additional 15 minutes.
- Serve warm, topped with shredded cheese and crunchy tortilla strips.
Notes
Chop ingredients in advance, adjust the spices to your taste, and don’t skip the tortilla strips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 600 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg