Classic Crockpot Chicken Tortilla Soup
Delicious Classic Crockpot Chicken Tortilla Soup recipe with step-by-step instructions.
Equipment
- crockpot
Ingredients
For the soup
- 1.25 lb chicken breast
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 large onion diced into ½-inch pieces
- 3 cloves garlic minced
- 1 can (14.5 oz) chicken broth
- 1 cup water
- 1 can (15.25 oz) corn drained
- 1 can (10 oz) diced tomatoes and chiles
- 10 oz enchilada sauce
- 1 oz taco seasoning
- 1 teaspoon chili powder
- 0.25 cup fresh cilantro chopped
For the toppings
- 1 cup shredded cheese
- 1 cup tortilla strips
Instructions
Instructions
- Season the chicken breast with salt and pepper on both sides, then place it in the crockpot. Add the diced onion and minced garlic directly over the chicken.
- Pour in the chicken broth and water. Add the drained corn, diced tomatoes and chiles, and enchilada sauce to the crockpot.
- Sprinkle in the taco seasoning and chili powder, then stir until well combined.
- Cover the crockpot and cook on low for 8-10 hours. Carefully remove the cooked chicken, shred it, and return it to the pot.
- Cover and cook for an additional 15 minutes on low. Ladle the hot soup into bowls and top each serving with cheese, tortilla strips, and cilantro.
Notes
Add cilantro right before serving for a fresher taste. Allow guests to customize their toppings.
Nutrition
Serving: 1bowlCalories: 200kcalCarbohydrates: 28gProtein: 20gFat: 7gSaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 200mgIron: 2mg
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