Crock Pot Chicken Tortilla Soup
Slow-cooker chicken tortilla soup with shredded chicken, beans, corn, tomatoes, Rotel, and crispy fried tortilla strips.
Servings: 6 servings
Ingredients
Ingredients
- 1 poundboneless skinless chicken breasts
- 1 Tablespoonolive oil more as needed
- 1 onion chopped
- 2 to 3 clovesminced garlic
- 29 ounceschicken broth 2 cans
- 1 cupfrozen corn kernels
- 1 teaspoonground cumin
- 1 teaspoonchili powder
- 15 ouncesblack beans 1 can
- 1 lime juiced
- 10 ouncesRotel Original 1 can
- 14 ouncescrushed tomatoes 1 can
- 1 jalapeno pepper seeded and diced
- salt and pepper
- 1/4 cupcilantro chopped
- 6 corn tortillas cut into 1/4 inch strips
- 1 Tablespoonolive oil
Instructions
Instructions
- Heat 1 Tablespoon olive oil in a pot over medium heat. Add the chopped onion and cook about 2 minutes until softened. Add the minced garlic and cook 1 more minute. Transfer the onion-garlic mixture to the bottom of the slow cooker.
- Add the 1 pound boneless skinless chicken breasts, 29 ounces (2 cans) chicken broth, 1 cup frozen corn kernels, 1 teaspoon ground cumin, 1 teaspoon chili powder, 15 ounces black beans (1 can), juice of 1 lime, 10 ounces Rotel Original (1 can), 14 ounces crushed tomatoes (1 can), and the seeded and diced jalapeno to the slow cooker. Season with salt and pepper to taste.
- Cover and cook on high for 4 hours or on low for 8 hours.
- Carefully remove the cooked chicken from the slow cooker to a cutting board or bowl and shred it with two forks. Return the shredded chicken to the slow cooker and stir in 1/4 cup chopped cilantro. Taste and adjust salt and pepper if needed.
- While the soup is finishing (or just before serving), heat 1 Tablespoon olive oil in a medium pan over medium-high heat. Working in small batches, add the corn tortilla strips (6 tortillas cut into 1/4-inch strips) and fry until crisp and lightly golden.
- Drain the fried tortilla strips on paper towels and sprinkle with salt.
- Ladle the soup into bowls and top each serving with the fried tortilla strips.
Equipment
- Pot
- Slow Cooker
- medium pan
- Cutting Board
- Forks
Notes
Notes
Additions and substitutions:
This recipe is easy to add in additions. Many times I’ll add in a chopped bell peppers with the onions. I also like to add an additional can of pinto or kidney beans (whatever I have on hand). If I don’t have Rotel on hand, I’ll use salsa.
Freezing:
Pour in a freezer bag or container, leaving room at the top for the soup to expand. Store in the freezer for up to 3 months.
Additions and substitutions:
This recipe is easy to add in additions. Many times I’ll add in a chopped bell peppers with the onions. I also like to add an additional can of pinto or kidney beans (whatever I have on hand). If I don’t have Rotel on hand, I’ll use salsa.
Freezing:
Pour in a freezer bag or container, leaving room at the top for the soup to expand. Store in the freezer for up to 3 months.