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Slow-Cooker Chicken Tortilla Soup

  • Prep Time: 10 minutes
  • Cook Time: 360 minutes
  • Total Time: 370 minutes
  • Yield: 8 cups soup 1x

Description

You’ll love this Slow-Cooker Chicken Tortilla Soup recipe! Come home to the moist deliciousness of a warm, bubbly, delicious slow-cooked meal. So easy!


Scale

Ingredients

  • 1 pound boneless, skinless chicken breasts or tenderloins (frozen or refrigerated)
  • 1 (15 ounce) can diced tomatoes
  • 1 (10 ounce) can good-quality mild enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (10 oz.) package frozen corn (or 1 can of whole-kernel corn, drained)
  • 1 (15 oz.) can black beans, drained (optional)
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup water
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. chipotle powder (optional)
  • 1 Tbsp. lime juice (optional)
  • 1 bay leaf
  • 2 Tbsp. fresh cilantro, chopped

Homemade Tortilla Crisps Ingredients

  • 3 corn tortillas
  • 23 Tbsp. olive oil

Optional Garnishes

  • avocado slices
  • shredded Mexican or cheddar cheese
  • limes
  • chopped tomatoes
  • soft tortillas (you can place these in the bottom of the bowls, and ladle the soup on top if you’d like!)

Instructions

  1. Place all soup ingredients (chicken through cilantro) in a large crock pot and stir briefly to combine. Cover, and cook on “low” setting for 6 to 8 hours or on “high” setting for 3 to 4 hours. Anywhere from 15-60 minutes beforehand, remove the chicken breasts. Let cool briefly, then shred and return to soup.
  2. To serve, ladle soup into individual bowls, and add desired garnishes.

Homemade Tortilla Strips “How-To”:

  1. Use a knife or pizza cutter, cut a few corn tortillas into small strips (as pictured above).

Skillet Method:

  1. Heat oil in a skillet over medium heat. Test to see if the oil is ready by dripping a drop or two of water in the skillet. (No sound – too cool. Splatter – too hot. Sizzle – perfect!) Once it’s ready, add in the tortilla strips. Give them a stir or a flip every 20-30 seconds, until they have begun to turn slightly golden. Remove and place on paper towels to drain and dry. Season with salt or other seasonings.

Oven Method:

  1. Preheat oven to 400F degrees. Lay out tortilla strips on a greased cookie sheet, and brush with olive oil. (Optional: season with salt or other seasonings.) Bake the tortilla strips for 5 minutes, then give them a quick stir and/or flip. Bake for 5 minutes more, or until they are crispy and golden.