Description
This crockpot chicken tortilla soup is an easy slow cooker dinner made with tender chicken, bold Tex-Mex flavors, and simple pantry ingredients.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounces chicken broth
- 1 cup water
- 15.25 ounces corn, undrained
- 10 ounces diced tomatoes and green chiles, undrained
- 10 ounces 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 crockpot.
- Season the chicken with salt and pepper.
- Add the diced onion and minced garlic.
- Pour in the chicken broth, water, corn, diced tomatoes with green chiles, and enchilada sauce.
- Sprinkle in the taco seasoning and chili powder, then stir gently.
- Cover and cook on low for 8 to 10 hours.
- About 15 minutes before serving, remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot and stir.
- Cook for an additional 15 minutes, then serve with desired toppings.
Notes
- Serve with shredded cheese and crunchy tortilla strips.
- Black beans, diced avocado, or fresh cilantro may be added if desired.
- Prep Time: 10 minutes
- Cook Time: 10 hours 15 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 172
- Sugar: 8
- Sodium: 1422
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 19
- Cholesterol: 0