crockpot chicken tortilla soup

Name: Crockpot Chicken Tortilla Soup
Cook time: 6 h
Cuisine: Mexican
Ingredients: 1-1/2 pound(s) chicken breasts, boneless and skinless; 15 ounce(s) whole tomatoes; 1 package(s) taco seasoning mix; 1 medium onion, chopped; 4 ounce(s) chopped green chilies; 1 clove(s) garlic, minced; 2-3/4 cup(s) water; 14-1/2 ounce(s) chicken broth; 1 teaspoon(s) cumin; 1 teaspoon(s) chili powder; 1 teaspoon(s) salt; 1/4 teaspoon(s) ground black pepper; 1 - bay leaf; 1 cup(s) fresh or frozen corn; 6 - whole corn tortillas; 2 tablespoon(s) vegetable oil; - shredded cheddar cheese

(1 RATING)

145 Pinches

Karen White

Houston, TX

Updated on Jul 16, 2011

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

Rate

No Image

prep time

cook time 6 Hr

method Slow Cooker Crock Pot

yield

Ingredients

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

How To Make crockpot chicken tortilla soup

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.

Step 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.
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!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes