Crockpot Chicken Tortilla Soup Recipe

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Crockpot Chicken Tortilla Soup

Karen White

By
@recipesfornana

My husband and I love this soup. I think it tastes allot like the soup in Mexican Restaurants.


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Comments:

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1-1/2 lb
chicken breasts, boneless and skinless
15 oz
whole tomatoes
1 pkg
taco seasoning mix
1 medium
onion, chopped
4 oz
chopped green chilies
1 clove
garlic, minced
2-3/4 c
water
14-1/2 oz
chicken broth
1 tsp
cumin
1 tsp
chili powder
1 tsp
salt
1/4 tsp
ground black pepper
1
bay leaf
1 c
fresh or frozen corn
6
whole corn tortillas
2 Tbsp
vegetable oil
shredded cheddar cheese

Directions Step-By-Step

1
Cook and shred chicken. Combine in crockpot with all ingredients except toritllas, & oil. Cook on low 6-8 hours or high 3-4 hours.
2
Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp. Immediately before serving, sprinkle tortilla strips over soup and serve with shredded cheddar cheese on top.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #crockpot