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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

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