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crock pot chicken tortilla soup

18 Pinches
danalex2 avatar
Pennsauken, NJ
Updated on Jan 25, 2015

My husband, the soup man he is, texted me from his work to tell me it was national soup day - hint if I ever heard one. I am just starting to learn how to make soup. It was a cold day & I was working from home, soup in the crock sounded good. I was looking through the internet and found a tortilla soup thought what a good idea. I dug through my cupboard and freezer this is what I came up with. Much to my surprise it was tasty and my hubby and daughter loved it. I made enough probably for at least 6 people however we ate the whole crock ourselves.

prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot
yield 3 of us for a dinner

Ingredients

  • 3 packages cooked chicken ( i used harvest land pre-cooked)
  • 32 ounces whole peeled tomatoes
  • 1 - onion
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 pinch chili powder
  • 1 pinch pepper
  • 2 - bay leaves
  • 1 dash hot sauce
  • 1 cup salsa
  • 4 cups low sodium chicken broth
  • 1 teaspoon seasoned salt
  • - tortilla chips

How To Make crock pot chicken tortilla soup

  • Step 1
    Peel and dice the onion and garlic, add to crock with the olive oil. Hand squeeze the tomatoes to help cook quicker and pour the whole can in the crock juice and all.
  • Step 2
    Add all the remaining ingredients expect the tortillas. I can not tolerate hot anymore plus my daughter does not like the spicy hot. I used mild salsa you can turn up the heat by adding more hot sauce, chili powder or use hot salsa. Cook on high 3-4 hours, I took the lid off the last hour stirred it and let it cook uncovered to thicken a bit.
  • Step 3
    Add crushed tortillas to a bowl ladle soup over the tortilla. Enjoy
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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