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Easy Crock Pot Chicken Tortilla Soup

Easy Crock Pot Chicken Tortilla Soup

Tuba
This Easy Crock Pot Chicken Tortilla Soup is a comforting bowl of warmth, packed with bold flavors and wholesome ingredients. With just 15 minutes of prep, your slow cooker does the heavy lifting, delivering a rich, aromatic soup in under 4 hours.
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Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes
Course Soup
Cuisine American
Servings 8
Calories 395 kcal

Ingredients
  

For the soup

  • 1 ½ Tablespoons olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 pounds boneless skinless chicken thighs
  • 15 ounces black beans, (1 can)
  • 15 ounces fire-roasted tomatoes, (1 can)
  • 7 ounces diced green chilis, (1 can)
  • 1 cup sweet corn, frozen or canned; if canned, drained
  • 10 ounces mild red enchilada sauce, (1 can)
  • 2 ½ cups chicken stock
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Additional salt and pepper to taste
  • Chopped fresh cilantro

For the crunchy tortilla strips

  • 7 corn tortillas, cut into thin strips
  • 2 Tablespoons olive oil
  • ½ teaspoon salt

Instructions
 

  • Saute. Heat the olive oil over medium-high heat in a small skillet. Add the onion and saute until translucent. Add the garlic and saute until fragrant. Turn off the heat.
  • Load the crock pot. Add the sauteed onion and garlic to a crock pot along with the chicken, black beans, tomatoes, green chilis, corn, enchilada sauce, chicken stock, cumin, smoked paprika, salt, and pepper.
  • Slow cook. Put the lid on the crock pot and cook on high for 4 hours (or on low for 7 hours).
  • Preheat the oven. When the soup is ~30 minutes away from being done, preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Season. Toss the tortillas with olive oil and salt.
  • Bake. Spread the seasoned tortilla strips in an even layer over the prepared baking sheet. Bake for 5 minutes and then toss with a pair of tongs. Bake for an additional 5 minutes or until crispy.
  • Shred. Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the crock pot.
  • Season. Taste the soup and season with salt and pepper to taste (if needed).
  • Serve. Serve the soup hot, topped with cilantro and crunchy tortilla strips.

Nutrition

Calories: 395kcalCarbohydrates: 38gProtein: 32gFat: 13gSaturated Fat: 2gCholesterol: 110mgSodium: 1144mgPotassium: 693mgFiber: 8gSugar: 6gVitamin A: 691IUVitamin C: 13mgCalcium: 79mgIron: 4mg
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