Advertisement

How to make crock pot chicken tortilla soup

 Crock Pot Chicken Tortilla Soup is a hearty and flavorful dish that is perfect for chilly evenings or anytime you want a comforting and satisfying meal. This delicious soup is packed with tender chicken, vegetables, and spices, all cooked to perfection in a slow cooker. In this article, we will discuss in detail how to make Crock Pot Chicken Tortilla Soup, step-by-step.

How to make crock pot chicken tortilla soup


Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 4 cups chicken broth
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Tortilla chips, for serving
  • Shredded cheese, for serving
  • Sour cream, for serving
  • Fresh cilantro, chopped, for serving

Instructions:

  1. Begin by heating 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the chopped onion and minced garlic. Cook for 2-3 minutes, until the onion is soft and translucent.

  2. While the onion and garlic are cooking, season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 3-4 minutes on each side, until golden brown. Once cooked, remove the chicken from the skillet and set aside.

  3. In a large crock pot, combine the diced tomatoes, enchilada sauce, chopped green chilies, black beans, corn, chili powder, cumin, smoked paprika, and chicken broth. Stir to combine.

  4. Add the cooked onion and garlic mixture to the crock pot and stir to combine with the other ingredients.

  5. Place the chicken breasts on top of the other ingredients in the crock pot.

  6. Cover the crock pot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.

  7. Once the chicken is cooked through, remove it from the crock pot and shred it into small pieces using two forks.

  8. Return the shredded chicken to the crock pot and stir to combine with the other ingredients.

  9. Serve the soup hot, topped with tortilla chips, shredded cheese, sour cream, and chopped cilantro.


Tips:


  • To save time, you can use pre-cooked rotisserie chicken instead of cooking your own chicken breasts.
  • If you prefer a spicier soup, you can add some chopped jalapeño peppers to the mixture.
  • You can also add some diced avocado or a squeeze of lime juice to the soup for some extra flavor.
  • Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Crock Pot Chicken Tortilla Soup is a delicious and easy-to-make dish that is perfect for busy weeknights or lazy weekends. By following the simple steps outlined in this article, you can create a flavorful and satisfying soup that will please your taste buds and warm your soul. So why not give it a try and enjoy a delicious and nutritious meal that your whole family will love!

Post a Comment

0 Comments