Crock Pot Chicken Tortilla Soup

Enjoy this easy and tasty crock pot chicken tortilla soup, perfect for busy families that want to put a nutrititious meal on the table.

Course soup main meal

Cuisine Mexican, Tex-Mex

Keyword chicken tortilla soup crock pot, chicken tortilla soup crock pot recipe, chicken tortilla soup recipe crock pot, how to make chicken tortilla soup crock pot

Prep Time 15

Cook Time 4 20

Servings

Calories 236kcal

Author Beth Pierce

Ingredients

½ tablespoon olive oil
1 medium yellow onion chopped
4 cloves garlic minced
1 small jalapeno minced
2 large boneless skinless chicken breasts about 1 lb
4 cups low-sodium chicken broth
1 (14.5-ounce) can fire-roasted tomatoes
1 (15-ounce) can black beans rinsed and drained
1 cup frozen corn
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ cup chopped cilantro
8 (6-inch) corn tortillas
salt to taste
freshly ground black pepper to taste
½ cup vegetable oil

Instructions

Heat the olive oil in a skillet over medium heat. Saute the onion until soft. Reduce the heat to low and add the garlic and jalapeno, cooking for 1 minute while stirring
Add the sauteed vegetables, chicken, chicken broth, tomatoes, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to a 5-quart crock pot. Cover with the lid and cook on low for 4 hours or until the chicken breasts are easily shreddable.
Meanwhile, cut the tortillas into thin strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips until golden brown, turning when needed. Work in batches, removing the fried strips to a paper towel-lined plate. Sprinkle the hot tortilla strips with salt to taste.
In the last 30 minutes of cooking, add the chopped cilantro to the soup, reserving a little for garnish.
Using 2 forks, shred the chicken in the crock pot. Serve the soup garnished with chopped cilantro, tortilla strips, and, if desired, shredded cheese, sour cream, and avocado.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition