Crock Pot Chicken Tortilla Soup (+Video)
This is the best Crock Pot Chicken Tortilla Soup! It is easy to make and is a family favorite. The flavors of a chicken tortilla in a soup!
Ingredients
- 1 poundboneless, skinless chicken breasts
- salt and pepper, to taste
- 1 mediumonion, finely diced
- 2 clovesgarlic, minced
- 14 ½ ouncecan chicken broth
- 1 cupwater
- 15 ¼ ouncecan corn, undrained
- 10 ouncecan diced tomatoes and green chiles (rotel), undrained
- 10 ouncecan enchilada sauce
- 1packet taco seasoning
- ½ teaspoonchili powder
- shredded cheese
- crunchy tortilla strips
Directions
- 1
Place 1 pound boneless, skinless chicken breasts in the bottom of a 5-quart crock pot.
- 2
Season with a bit of salt and pepper, to taste.
- 3
Add in 1 medium onion, finely diced and 2 cloves garlic, minced.
- 4
Then pour in 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, and 10 ounce can enchilada sauce.
- 5
Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.
- 6
Put the lid on and cook on low for about 8-10 hours.
- 7
About 15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily.
- 8
Then put shredded chicken back in pot and stir.
- 9
Let cook for additional 15 minutes. Then serve. Top with shredded cheese and crunchy tortilla strips.