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Chicken Tortilla Soup Crock Pot

Chicken Tortilla Soup Crock Pot

from dashofsanity.com
270 min
12 servings
260 kcal per serving

Chicken Tortilla Soup Crock Pot is full of flavor, easy to prepare and makes the house smell amazing. A perfect fall recipe & one that feeds a crowd.

Ingredients

  • butter
    3 tbsp
  • yellow onion

    diced

    1
  • red pepper

    diced

    1
  • yellow pepper

    diced

    1
  • garlic
    2 cloves
  • salt

    divided

    2 tsp
  • boneless skinless chicken breasts

    about 2-3 breasts

    2 lb
  • chicken broth

    14.5-ounce cans

    2 cans
  • red enchilada sauce
    14 oz
  • cumin
    2 tsp
  • chili powder
    1 tsp
  • oregano
    1 tsp
  • taco seasoning
    1 tbsp
  • half-and-half or heavy cream

    if desired, for a creamier soup

    1 ½ c
  • flour or cornstarch

    if desired to make a thicker soup

    2 tbsp
  • pinto beans

    drained, optional

    1 can
  • frozen corn

    optional, do not use canned

    1 ½ c
  • fresh cilantro

    chopped, for garnish

    ½ c

Directions

  1. 1

    Melt butter in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and saute until they are tender. Add to the slow cooker.

  2. 2

    Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining 1 tsp salt.

  3. 3

    Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°.

  4. 4

    Remove cooked chicken and shred or chop, then place back into the soup. At this point, add any of the optional ingredients that you wish to use such as corn or beans.

  5. 5

    If you'd like a creamier soup, add 1-2 cups of heavy cream now. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch to the heavy cream before stiring into the soup. Cook on high for another 1 hour.

  6. 6

    Serve with your choice of ganishes such as fresh chopped cilantro, sour cream, and tortilla strips. Enjoy!

About this Recipe

Easy & Flavorful Crock Pot Chicken Tortilla Soup

There's nothing quite like a warm bowl of Chicken Tortilla Soup, especially when it comes effortlessly from your Crock Pot. This recipe is the ultimate hands-off meal, perfect for those busy days when you still want a homemade, deeply flavorful dinner. Just a bit of simple prep, and your slow cooker does all the heavy lifting, filling your home with an irresistible aroma that signals comfort is on its way.

Our Crock Pot Chicken Tortilla Soup is packed with tender chicken, vibrant peppers, savory garlic, and a rich blend of spices like cumin, chili powder, and oregano, all simmered in a robust chicken broth and red enchilada sauce. The slow cooking process allows all these incredible flavors to meld together beautifully, creating a hearty and satisfying soup that truly tastes like it's been cooking all day (because it has!). It's an ideal fall recipe and a fantastic choice when you need to feed a crowd, yielding a generous 12 servings.

Tips for the Best Slow Cooker Chicken Tortilla Soup:

  • Creamy or Classic: For a richer, creamier chicken tortilla soup, stir in half-and-half or heavy cream towards the end of the cooking process. If you prefer a lighter, brothy soup, you can omit it.
  • Thicker Consistency: If you like your soup heartier, a simple cornstarch or flour slurry can be added to thicken it slightly before serving.
  • Customize Your Add-ins: While delicious as is, feel free to enhance your Crock Pot Chicken Tortilla Soup with optional pinto beans for extra protein and fiber, or frozen corn for a touch of sweetness and color. Just remember to add them towards the end of the cooking time.
  • Garnish Galore: Don't forget the garnishes! Fresh cilantro, crunchy tortilla strips, creamy avocado, a dollop of sour cream, or shredded cheese are all fantastic ways to elevate each bowl.

Frequently Asked Questions

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