Crockpot Chicken Tortilla Soup
This Chicken Tortilla Soup was made in the crockpot for a light,
yet filling winter soup recipe that you’ll absolutely love!
Watch us make this recipe!
Every step of this recipe was done in the crockpot with the exception of the tortilla strips; however, the strips can be purchased at the store or you can use tortilla strips instead.
Ingredients for this recipe:
- Chicken breasts
- Black beans
- Canned corn
- Diced onion
- Minced garlic
- Petite diced tomatoes
- Chicken broth
- Olive oil
- Cumin
- Oregano
- Chili powder
- Salt
- Black pepper
- Paprika
- Cayenne pepper
- Lime
- Tortillas
Steps to make this recipe:
- In a skillet, add olive oil and heat to medium heat.
- Then add the diced onion and saute until it starts to brown.
- Then add the garlic and saute for no more than 30 seconds.
- Add the diced tomatoes and stir. Transfer the ingredients to your crockpot and add the chicken broth.
- Add the chicken breasts, black beans, corn, cumin, oregano, chili powder, salt, cayenne pepper, black pepper, paprika and lime juice and stir together.
- Cover and slow cook for four hours….
- Remove the chicken from the crockpot and shred as desired. Then return the chicken to the crockpot.
- To make the tortilla crisps: Heat a large skillet to medium heat. Add the olive oil to the pan and heat. Then add the tortilla strips and cook until crispy and golden.
- Once they are golden brown, transfer them to a paper towel dish to drain the excess oil.
- Serve and enjoy!
Some great additions to go along with your soup are shredded cheese, rice, avocado, cilantro and lime wedges just to name a few!
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Servings: 6 people
Ingredients
- 2-3 boneless skinless chicken breasts
- 1 15 ounce can of black beans- rinsed and drained
- 1 15 ounce can of petite diced tomatoes
- 2 cups of corn- drained
- 32 ounces of chicken broth
- 2 tbsps of olive oil
- 1/2 onion- chopped
- 2 tsps of minced garlic
- 1/2 tsp of cayenne pepper
- 1/2 tsp of smoked paprika
- 1/2 tsp of black pepper
- 1 tsp of salt
- 1 tsp of chili powder
- 1 tsp of oregano
- 1 tsp of cumin
- juice of 1 lime
- 3 tortillas- cut into strips
- Optional garnish: shredded cheese, rice, avocado, cilantro and lime wedges
Instructions
- In a skillet, add olive oil and heat to medium heat.
- Then add the diced onion and saute until it starts to brown.
- Then add the garlic and saute for no more than 30 seconds.
- Add the diced tomatoes and stir.
- Transfer the ingredients to your crockpot and add the chicken broth.
- Add the chicken breasts, black beans, corn, cumin, oregano, chili powder, salt, cayenne pepper, black pepper, paprika and lime juice and stir together.
- Cover and slow cook for four hours.
- Remove the chicken from the crockpot and shred as desired and then return the chicken to the crockpot.
- To make the tortilla crisps: Heat a large skillet to medium heat.
- Add the olive oil to the pan and heat.
- Then add the tortilla strips and cook until crispy and golden.
- Once they are golden brown, transfer them to a paper towel dish to drain the excess oil.
- Serve and enjoy!
Tried this recipe?Mention @Kulturalkreations or tag #Kulturalkreations!
Perfect seasonings for this classic soup that any Tex-Mex fan will enjoy! Frying the fresh tortilla chips really takes the dish to another level!!
Thank you Nancy! You gotta have the tortilla chips! Enjoy!