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Easy Crock Pot Chicken Tortilla Soup
Tuba

Easy Crock Pot Chicken Tortilla Soup

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
Servings: 8
Course: Soup
Cuisine: American
Calories: 395
Ingredients Method Nutrition

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

Method
 

  1. 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.
  2. 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.
  3. Slow cook. Put the lid on the crock pot and cook on high for 4 hours (or on low for 7 hours).
  4. 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.
  5. Season. Toss the tortillas with olive oil and salt.
  6. 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.
  7. Shred. Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the crock pot.
  8. Season. Taste the soup and season with salt and pepper to taste (if needed).
  9. 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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