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Easy Slow Cooker Chicken Tortilla Soup Recipe


Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup from www.thirtyhandmadedays.com

Tortilla Soup is a classic Mexican dish that is full of flavor and always comforting. With this easy slow cooker chicken tortilla soup recipe, you can enjoy this delicious soup without spending hours in the kitchen. All you need to do is add the ingredients to the slow cooker, set it and forget it. The result is a delicious and creamy soup that is packed with flavor and texture.

Description

This chicken tortilla soup is full of flavor and loaded with great ingredients like chicken, tomatoes, peppers, corn, and plenty of spices. The result is a rich and creamy soup that is both comforting and delicious. Plus, since it's made in the slow cooker, it's super easy to make and requires minimal effort.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (14.5 ounces) chicken broth
  • 1 can (4 ounces) diced green chilies
  • 1/2 cup diced onion
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Tortilla chips, for garnish
  • Shredded cheese, for garnish
  • Sour cream, for garnish

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker. Top with the diced tomatoes, chicken broth, green chilies, onion, bell pepper, jalapeno pepper, garlic powder, chili powder, cumin, and oregano. Stir to combine.

2. Cover and cook on low heat for 6-8 hours, or until the chicken is cooked through and tender.

3. Remove the chicken from the slow cooker and shred it with two forks. Return the chicken to the slow cooker, add the corn kernels and cilantro, and stir to combine.

4. Increase the heat to high and add the heavy cream. Cover and cook for an additional 15 minutes, or until the soup is heated through.

5. Season with salt and pepper to taste. Serve the soup topped with tortilla chips, cheese, and sour cream.

Equipment

  • Slow cooker
  • 2 forks
  • Measuring cups and spoons

Notes

This recipe can easily be doubled or tripled to serve a larger crowd. If you'd like to make it vegetarian, you can omit the chicken and use vegetable broth instead. You can also add in other vegetables such as zucchini, squash, or mushrooms.

Nutrition

Serving size: 1 cup
Calories: 124
Fat: 7 g
Carbohydrates: 8 g
Protein: 8 g
Sodium: 470 mg
Cholesterol: 25 mg


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