Description
A cozy, flavorful chicken tortilla soup cooked in a crock pot, packed with protein and delicious toppings.
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 (Rotel), undrained
- 10 ounce can enchilada sauce
- 1 packet taco seasoning
- 1/2 teaspoon chili powder
- Shredded cheese, for topping
- Crunchy tortilla strips, for topping
Instructions
- Place the chicken breasts in the bottom of a 5-quart crock pot. Season with salt and pepper.
- Add the diced onion and minced garlic to the top of the chicken.
- Pour in the chicken broth, water, corn, diced tomatoes and green chiles, and enchilada sauce.
- Sprinkle the mixture with taco seasoning and chili powder, then stir it together gently.
- Cook the soup on low for 8-10 hours; the longer, the better for flavor absorption.
- About 15 minutes before serving, shred the chicken with two forks right in the pot and return it to the broth.
- Cook for an additional 15 minutes.
- Serve each bowl topped with shredded cheese and crunchy tortilla strips.
Notes
Shredding the chicken 15 minutes before serving enhances flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg