chicken tortilla soup

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 4 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 1/2 teaspoon(s) olive oil; 1 medium yellow onion, chopped; 4 clove(s) garlic, minced; 1 small jalapeno, minced; 2 large boneless skinless chicken breasts (about 1 lb); 4 cup(s) low-sodium chicken broth; 1 can(s) fire-roasted tomatoes (14.5 oz); 1 can(s) black beans, rinsed and drained (15 oz); 1 cup(s) frozen corn; 2 teaspoon(s) chili powder; 2 teaspoon(s) ground cumin; 1/2 teaspoon(s) smoked paprika; 1/2 teaspoon(s) dried oregano; 1/4 teaspoon(s) ground cayenne pepper; 8 6-inch corn tortillas; 1/2 cup(s) vegetable oil; salt, to taste; 1/4 cup(s) chopped cilantro; freshly ground black pepper, to taste; shredded cheese, sour cream, and sliced avocado for garnish

14 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Sep 3, 2024

This slow cooker chicken tortilla soup recipe is perfect for a quick, easy weeknight meal. Packed with healthy ingredients and bursting with flavor, it’s a crowd-pleasing dish you’ll want to make again and again.

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Enjoy this easy and tasty crock pot chicken tortilla soup, perfect for busy families that want to put a nutrititious meal on the table.

prep time 15 Min

cook time 4 Hr 20 Min

method Slow Cooker Crock Pot

yield 4 serving(s)

Ingredients

1 1/2 teaspoons olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 small jalapeno, minced
2 large boneless skinless chicken breasts (about 1 lb)
4 cups low-sodium chicken broth
1 can fire-roasted tomatoes (14.5 oz)
1 can black beans, rinsed and drained (15 oz)
1 cup frozen corn
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
8 6-inch corn tortillas
1/2 cup vegetable oil
salt, to taste
1/4 cup chopped cilantro
freshly ground black pepper, to taste
shredded cheese, sour cream, and sliced avocado for garnish

How To Make chicken tortilla soup

Step 1

Heat the olive oil in a skillet over medium heat. Saute the onion until soft. Reduce the heat to low and add the garlic and jalapeno, cooking for 1 minute while stirring

Step 2

Add the sauteed vegetables, chicken, chicken broth, tomatoes, black beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to a 5-quart slow cooker. Cover with the lid and cook on low for 4 hours or until the chicken breasts are easily shreddable.
Step 3

Meanwhile, cut the tortillas into thin strips. Heat the vegetable oil in a skillet over medium heat. Fry the tortilla strips until golden brown, turning when needed. Work in batches, removing the fried strips to a paper towel-lined plate. Sprinkle the hot tortilla strips with salt to taste.
Step 4

In the last 30 minutes of cooking, add the chopped cilantro to the soup, reserving a little for garnish.
Step 5

Using 2 forks, shred the chicken in the crock pot. Season to taste. Serve the soup garnished with chopped cilantro, tortilla strips, and, if desired, shredded cheese, sour cream, and avocado.
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