Crockpot Chicken Tortilla Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
6 hrs 15 mins
-
Total Time
6 hrs 35 mins
-
Servings
6 servings (about 8 cups)
-
Calories
298 kcal
-
Course
Main Course
-
Cuisine
Mexican
Crockpot Chicken Tortilla Soup
Report
This hearty crockpot chicken tortilla soup stars juicy chicken, beans, veggies and bold Mexican spices for a cozy, easy dinner in the slow cooker!
Share:
Ingredients
FOR THE SOUP:
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion diced
- 1 medium jalapeño seeded, membranes removed, and diced
- 1 red bell pepper
- 1 green bell pepper
- 2 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt plus additional to taste
- 1 ¼ pounds boneless, skinless chicken breasts (about 2 breasts)
- 1 (28-ounce) can crushed tomatoes
- 2 chipotle chiles in adobo chopped (**purchase these in a can and save the rest for another use; DO NOT use the whole can in this recipe!)
- 1 (15-ounce) can reduced sodium pinto beans( rinsed and drained
- 4 cups low sodium chicken broth divided
- 3 tablespoons cornmeal
FOR SERVING:
- Corn tortilla strips or 6 small corn tortillas: see notes to make your own strips this is a must-have!
- shredded Monterey jack cheese
- Diced avocado
- chopped fresh cilantro
- Lime slices
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the onion, jalapeño, red bell pepper, green bell pepper, chili powder, cumin, and salt. Cook until the onion in softened, about 6 to 8 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Transfer mixture from the skillet to the bottom of a 6-quart or larger slow cooker. Keep the skillet handy.
- Arrange the chicken breasts on top of the mixture in the slow cooker. Add the tomatoes, chiles in adobo, and pinto beans.
- Stir the cornmeal together with 3 cups of the chicken broth. Pour into the slow cooker.
- Cover and cook on LOW for 5 to 6 hours, until the chicken is falling apart tender. Dice or shred the chicken, then return it to the slow cooker. Let cook on low for 5 to 10 minutes to allow the flavors to marry.
- Taste and add salt or seasonings as needed. If the soup is thicker than you would like, add in the remaining 1 cup chicken broth until it reaches your desired consistency.
- To serve: ladle into bowls. Top generously with tortilla strips and other toppings of choice.
Notes
- TO MAKE YOUR OWN TORTILLA STRIPS: Place a rack in the center of your oven, and preheat the oven to 375°F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Place in a mixing bowl, drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 8 to 10 minutes, turning halfway through. If they aren't quite as crisp as you'd like, give them a few more minutes. Set aside to cool.
- TO STORE: Refrigerate soup in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
298kcal
(15%)
Carbohydrates
31g
(10%)
Protein
30g
(60%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
60mg
(20%)
Potassium
1200mg
(34%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
1381IU
(28%)
Vitamin C
60mg
(67%)
Calcium
100mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings (about 8 cups)
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 298kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Potassium | 1200mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1381IU | 28% |
| Vitamin C | 60mg | 67% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
Chicken Tortilla Soup Recipe (Slow Cooker, Instant Pot, and Stove Top)
American, Mexican
5.0
(51 reviews)
