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crockpot chicken tortilla soup topped with tortilla strips, avocado slices and lime
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4.78 from 27 votes
Nutrition Facts
Crockpot Chicken Tortilla Soup
Amount Per Serving (1 cup)
Calories 163 Calories from Fat 16
% Daily Value*
Fat 1.8g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 18.3mg6%
Sodium 864.4mg38%
Potassium 627.7mg18%
Carbohydrates 16.8g6%
Fiber 4.6g19%
Sugar 8.1g9%
Protein 12.2g24%
Vitamin A 28.2IU1%
Vitamin C 51.4mg62%
Calcium 7.9mg1%
Iron 17.9mg99%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 cups
Crockpot Chicken Tortilla Soup
Prep Time:
10 mins
Cook Time:
3 hrs
Total Time:
3 hrs 10 mins
 

Delicious Crockpot Chicken Tortilla Soup is a tasty combination of chicken, beans, tomatoes, and plenty of spices. Top it all off with tortilla strips and other favorite Mexican soup toppings, like sliced avocado and fresh cilantro. This easy, hearty soup recipe is perfect for winter meals and can easily be made on the stovetop or in a pressure cooker too!

Ingredients
  • 1 pound boneless, skinless chicken breasts*
  • 1/2 cup white or yellow onion, diced
  • 1 (14.5 oz.) can diced fire-roasted tomatoes (not drained)
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained (or about 1 cup frozen or fresh corn)
  • 1 (4.5 oz.) can green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper
  • 5-6 cups chicken broth or stock, depending on how much liquid you prefer in your soup (I recommend low-sodium)
TO GARNISH
  • Tortilla strips, avocado slices, fresh cilantro and a squeeze of fresh lime juice and/or any other toppings you like
Instructions
  1. Add all ingredients for the soup in your crockpot. Stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours.

  2. When chicken is fully cooked, remove and shred with two forks. Then, return back to the crockpot.

  3. Serve and enjoy with all of your favorite toppings!

Recipe Notes

*If slow cooking chicken from frozen, add another hour to the cooking time. Feel free to use boneless, skinless chicken thighs. If you have the extra time, I recommend browning the chicken in the skillet (before adding it to the slow cooker) for extra delicious flavor.

Storing Leftovers. This soup will keep well in the refrigerator for up to 4 or 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the soup to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.

 

 

 

Photos by Sasha at Eat Love Eats.

Author: Kim
Course: Main Course, Soup
Cuisine: Mexican
Keyword: crockpot chicken tortilla soup, slow cooker tortilla soup, tortilla soup

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