Crockpot Chicken Tortilla Soup

As I’m writing this recipe, I’m watching snow fall outside my window. We have several inches already, which makes a crockpot chicken tortilla soup sound pretty perfect. I use my crockpot a lot – especially in the winter and especially for soups. It makes your house smell great and there’s nothing like coming home to a hot meal already done for you!

I used two chicken breasts for this recipe, but I have also just used some rotisserie chicken, which makes it even faster. You can also use four or five chicken tenders.

Here’s what you’ll need:

• Chicken breasts, tenders or rotisserie chicken
• 1 can black beans, rinsed
• a cup of frozen corn
• 1 14 oz can diced or crushed tomatoes
• 1 can rotel
• 4 cups chicken broth
• 1 onion, chopped
• About 1 T olive oil
• 1 jalapeno, chopped (take out the seeds if you don’t want the extra heat – or leave this out completely. The Rotel will add some heat already.)
• 3 large cloves garlic, minced
• 2 t cumin
• 2 t chile powder
• Crispy tortilla strips (usually found in the salad toppings area of the store)
• Toppings: Sour cream, cheddar cheese, cilantro, avocado, etc
• teaspoon salt and 1/2 teaspoon pepper (or to taste)

First, heat the olive oil in a pan and saute the garlic, onions and jalapeno on medium heat for 3-4 minutes or until the onions are starting to soften and be translucent.

Now just add all the ingredients to your crockpot except the tortilla strips and toppings. If you are using rotisserie chicken, just cook it on low for a couple of hours. If you are using uncooked chicken breasts or tenders, cook it on high for about 4 hours or low for about 6. Then take the chicken out and shred it with two forks and add it back into the soup and you are ready to eat!

Also, you can make your own tortilla strips if you want. Use corn tortillas and cut them into about 1/4 inch strips. Fry them in small batches with about a tablespoon of olive or canola oil until they are crispy. This will only take a couple of minutes. Drain them on paper towels and serve with your other soup toppings.

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Crockpot Chicken Tortilla Soup

(1 votes, average: 5.00 out of 5)

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soup

By Denise Palma – Serves: 4-6

Crockpot Chicken Tortilla Soup is easy to make and perfect for cold nights.

Ingredients

• 2 chicken breasts or 4 tenders (may also use rotisserie chicken - just shred as much as you want to put into the soup)
• 1 can black beans, rinsed
• 1 c frozen corn
• 1 14 oz can petite diced or crushed tomatoes
• 1 can Rotel
• 4 cups chicken broth
• 1 onion, chopped
• 1 T olive oil
• 1 jalapeno, diced (optional)
• 3 cloves garlic, minced
• 2 t cumin
• 2 t chile powder
• 1 t salt, 1/2 t pepper
• Toppings: crispy tortilla strips, sour cream, cheddar cheese, avocado, cilantro

Instructions

1

Saute the onions, garlic and jalapenos in olive oil on medium heat for 3-4 minutes or until onions are starting to soften.

2

Add all other ingredients except tortilla strips and toppings to the crockpot. If using rotisserie chicken, cook 2 hours on low.

3

If using uncooked chicken, cook on high for 4 hours or 6 on low.

4

Remove chicken and shred and place back in the crockpot.

5

Serve with whatever toppings you prefer.