Simple, flavorful, and healthy Chicken Tortilla Soup slowly cooks to perfection in the crockpot while you’re away for the day!
I love soup season! It doesn’t last long here in Phoenix, so I gotta take advantage of every slightly chilly evening and make yummy winter dinners like soup and chili! Today’s recipe comes from one my mom has made for years, and although I’ve updated a few little things in the recipe, I love it just the way she always makes it! I’m surprised she actually had a crockpot large enough to feed all 9 of us in the family, but amazingly there was always plenty to go around! Here we all are!
One of the things I love most about this tortilla chicken soup recipe, is that it’s so darn easy to make! Chopping the onion is probably the toughest part, which takes what, 2 or 3 minutes, maybe? Then you’ll throw all the other ingredients into the crockpot for 6 or 7 hours, until the chicken is cooked through. Once it’s fully cooked, you’ll remove the chicken from the crockpot and shred it into small pieces, toss it all back into the pot, stir it up and that’s it! It’s so flavorful, you could always just eat it plain, without making the baked tortilla strips to sprinkle on top of each serving, but it adds so much yummy good texture, don’t you think? Plus they’re so simple to make! I literally just take a few corn tortillas, quickly slice them up with a pizza cutter, and stick them in the toaster oven for a few minutes until they’re crispy! If you don’t have corn tortillas on hand, a few crumbled tortilla chips can do the trick in a pinch and make a delicious and simple substitute!
This recipe is scaled down in size from the one my mom made growing up, but you can double it if you’d like more servings (just be sure your crockpot is big enough!). It’s delicious as leftovers the next day or leftovers can be frozen in a ziplock freezer bag to eat another day.
Keep dinners around the hectic holiday season simple, low-stress, and healthy with this yummy Crockpot Chicken Tortilla Soup recipe!
- • 1 pound raw boneless, skinless chicken breasts
- • 1 medium onion, finely chopped
- • 1 can (14-ounce) diced tomatoes with green chiles (do not drain)
- • 1 can (4.5-ounce) chopped green chiles
- • 1 quart chicken broth
- • 1 cup frozen corn, thawed
- • 3 teaspoons dried minced garlic, OR 4-6 fresh garlic cloves, minced
- • 2 teaspoons chili powder
- • 1 and ½ teaspoons ground cumin
- • 4 soft corn tortillas
- • Optional toppings: cilantro, sour cream, shredded cheese, diced avocados
- • Spray the bowl of a large (4 quart) slow cooker with nonstick cooking spray.
- • Place raw chicken in the bottom of the slow cooker. Cover chicken with chopped onions, diced tomatoes, green chiles, chicken broth, corn, garlic, chili powder, and cumin.
- • Cover slow cooker and cook on low for 6-7 hours, or until chicken is fully cooked.
- • Remove chicken from slow cooker, and shred, using 2 forks. Return to slow cooker and mix well.
- • Preheat oven (or use a toaster oven) to 350 degrees F. Using a pizza cutter or knife, cut into strips, about ¼-1/2-inch wide, and about 1 inch long. Place corn tortilla strips onto baking sheet, and bake for about 6-8 minutes, or until crispy.
- • Top each serving of tortilla soup with a few tortilla strips and additional toppings, if desired.
- • Serves 6
More yummy dishes for the crockpot: