Chicken Tortilla Soup Crockpot
A tomatoey broth with fragrant spices, hearty beans, corn, and tender chicken that can be dressed with avocado, sour cream, crunchy tortilla strips, and spicy jalapenos. Can it get any better?
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Servings: 6
Calories: 340kcal
Ingredients
- 1 ½ tbsp olive oil divided
- 1 cup onion chopped
- 2 garlic cloves minced
- 1 jalapeno pepper chopped (remove the seeds if you don’t like too much heat)
- 2 tsp each: ground cumin, ground coriander, chili powder
- 1- 14 oz can crushed tomatoes
- 1- 10 oz can diced tomatoes with green chiles drained
- 4 cups low-sodium chicken broth
- 1- 14.5 oz can black beans drained and rinsed
- 1 cup frozen corn
- 2 large chicken breasts, boneless, skinless
- Salt and pepper to taste
- 6 corn tortillas cut into strips
- ⅓ cup freshly chopped cilantro
- Your favorite toppings: diced avocado, sour cream, fresh jalapenos
Instructions
- Saute the chopped onion, diced jalapeno, and minced garlic in a small skillet with 1 tsp olive oil over medium heat until fragrant, about 2 minutes.
- Place the sauteed veggies along with the rest of the ingredients (except for the corn tortillas) inside the slow cooker, and cook on high for 4 hrs or on low for 8.
- Make the crispy tortilla strips: heat one tablespoon of olive oil in a medium-sized skillet over medium heat and pan-fry the tortilla strips until crunchy.
- Remove the chicken breasts from the crockpot 10 minutes before the cooking time is over, shred them, and return them to the pot.
- Serve with diced avocado, fresh cilantro, sour cream, and crunchy tortilla strips as garnish.
Notes
- Add the salt and pepper at the same time you shred the chicken breasts.
- I make this soup overnight for convenience and cook it on low for 8 hrs.
- Tortilla soup is not supposed to be thick, but if you like it thick, add a slurry of cornstarch with water the last 30 mins of cooking.
Nutrition
Calories: 340kcal | Carbohydrates: 46g | Protein: 27g | Fat: 6g