Crockpot Chicken Tortilla Soup Recipe

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Crockpot Chicken Tortilla Soup

Sheri Mullins

By
@shlymu64

This is easy to make in the crockpot on a cold day while at work and come home to a nice hot meal!


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Serves:

6-8

Prep:

15 Min

Cook:

8 Hr

Ingredients

1
small onion, chopped
1 tsp
garlic powder
1 can(s)
14.5 ounce can of diced tomatoes
7 c
chicken broth
1 tsp
cumin, ground
1 tsp
chili powder
4
bay leaves
4
boneless chicken breasts, cooked, shredded
1 can(s)
4 oz green chilies, chopped
1/2 tsp
salt
1/4 tsp
black pepper
1 pkg
10 ounce frozen corn
1 Tbsp
cilantro, chopped
1 can(s)
14.5 ounche enchilada sauce
1/2
zucchini, cut into chunks
1/2
yellow squash, cut into chunks
7
corn tortillas
vegetable oil
1
lime, juiced
cheese, shredded
sliced avocado (optional

Directions Step-By-Step

1
Place chicken, zuchini, yellow squash, tomatoes, onion, and green chilies in crockpot.
2
Combine broth and enchilada sauce together.
3
Stir in garlic powder, cumin, chili powder, salt, pepper into the broth mixture.
4
Pour over chicken mixture in crockpot. Stir in frozen corn and cilantro. Add bay leaf. Cover and cook for 6 hours.
5
Preheat over to 400 degrees.
6
Lightly brush both sides of corn tortillas with oil. Cut tortillas into strips then spread on a baking sheet.
7
Bake in preheated oven until crisp (10-15 minutes).
8
After 6hrs, remove bay leaves and add juice of lime, stir.
9
To serve, laddle soup into bowl. Sprinkle tortilla strips over soup, add cheese and avacado to taste.

About this Recipe

Course/Dish: Chicken Soups
Hashtag: #crockpot