crockpot chicken tortilla soup
SUPER easy! I work full-time and this is an easy, go-to recipe that I can get in the crock pot before work and have a nice hot meal waiting for me when I get home.
prep time
10 Min
cook time
8 Hr
method
---
yield
6-8 serving(s)
Ingredients
- 2 - boneless-skinless chicken breasts, cut into bite-sized pieces
- 1 can 16 oz can black beans - do not drain
- 1 can 14-16 oz can corn with peppers - do not drain
- 1 can 14.5 oz can rotel diced tomatoes with chilies
- 1 can small can diced chilies
- 4 cups low-sodium chicken broth
- 1 - medium onion, chopped
- 3 cloves garlic, diced
- 1/2 cup chopped fresh cilantro (or 1-2 t. dried cilantro flakes)
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon chili powder
How To Make crockpot chicken tortilla soup
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Step 1Put all ingredients into crock-pot. Cover and cook on low 10-12 hours. Serve with toasted tortilla strips (see below) or crushed tortilla chips, shredded jack cheese, sour cream, diced avocado, and fresh squeezed lime.
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Step 2Toasted tortilla strips Put 2-3 large flour tortillas on cutting board and use a pizza cutter to cut into thin ¼” strips. Put all the pieces on a cookie sheet and bake in hot (375º - 400º) oven until they begin to turn golden, stirring occasionally. Cool and store in air-tight container or baggie.
- 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
Category:
Chicken Soups
Tag:
#Quick & Easy
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