Check out this Crockpot Chicken Tortilla Soup Recipe for an Easy Crockpot Recipe you can enjoy after a long day!
Try this Crockpot Chicken Tortilla Soup Recipe the next time you are looking something to prepare in the morning and let it cook all day while you are working or running errands! I love Crockpot Meals because they really fit well into my busy family’s schedule! They are a great way to have a home cooked meal without hours of preparation before dinner! Just let it cook all day and then serve it when you are ready! This also makes a great freezer meal!
Crockpot Chicken Tortilla Soup Recipe
INGREDIENTS:
1 pound boneless, skinless chicken breast
1 large onion, diced
1 jalapeño pepper, seeded and diced
1 4-ounce can diced green chilis
1 cup of corn (frozen, canned, or fresh)
3 cloves garlic, minced
1 15-ounce can fire roasted tomatoes
1 10-ounce can red enchilada sauce (hot or mild depending on taste)
32 ounces no salt added chicken broth
2 tsp cumin
1 tsp chili powder (or more if you like it spicy!)
1⁄2 tsp salt
1⁄2 tsp ground pepper
handful of cilantro, chopped
1⁄2 cup mozzarella cheese, shredded
DIRECTIONS:
In the pot of a crock pot, add chicken, onion, jalapeño, green chilis, corn, garlic, tomatoes, enchilada sauce, cumin, chili pepper, salt, pepper, cilantro, and chicken broth.
Cook on low for 8 hours or high for 4-5 hours.
Remove chicken from crock pot, and shred the breasts using 2 forks or the paddle attachment on a stand mixer. Once shredded, add the chicken back to the crock pot; stir. Cook for 5 more minutes.
Spoon soup into bowls and top with a generous amount of mozzarella cheese.
Stir the soup and enjoy (the melted cheese is the best part!).
Crockpot Chicken Tortilla Soup Recipe
Check out this Crockpot Chicken Tortilla Soup Recipe for an Easy Crockpot Recipe you can enjoy after a long day!
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 large onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 4-ounce can diced green chilis
- 1 cup of corn (frozen, canned, or fresh)
- 3 cloves garlic, minced
- 1 15-ounce can fire-roasted tomatoes
- 1 10-ounce can red enchilada sauce (hot or mild depending on taste)
- 32 ounces no salt added chicken broth
- 2 tsp cumin
- 1 tsp chili powder (or more if you like it spicy!)
- 1⁄2 tsp salt
- 1⁄2 tsp ground pepper
- a handful of cilantro, chopped
- 1⁄2 cup mozzarella cheese, shredded
Instructions
- In the pot of a crockpot, add chicken, onion, jalapeno, green chilis, corn, garlic, tomatoes, enchilada sauce, cumin, chili pepper, salt, pepper, cilantro, and chicken broth.
- Cook on low for 8 hours or high for 4-5 hours.
- Remove chicken from crockpot, and shred the breasts using 2 forks or the paddle attachment on a stand mixer. Once shredded, add the chicken back to the crockpot; stir. Cook for 5 more minutes.
- Spoon soup into bowls and top with a generous amount of mozzarella cheese.
- Stir the soup and enjoy (the melted cheese is the best part!).
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 243Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 854mgCarbohydrates: 18gFiber: 4gSugar: 9gProtein: 30g
This is the perfect Fall and Winter Soup Recipe for those cold nights! If you just love soup all year long then this is also a perfect dinner dish for you1 garnish your Chicken Tortilla Soup with Sour Cream, Cheese, Green Onions, and Salsa! Mmm!
Also, be sure to check out this Crockpot Dinner Rolls Recipe! If you love crockpot cooking then these are for you!
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