Crockpot Chicken Tortilla Soup
User Reviews
5
Crockpot Chicken Tortilla Soup
Description
The Crockpot Chicken Tortilla Soup starts by sautéing diced onion, zucchini, carrot, and grated garlic to soften and develop mild sweetness. These vegetables are combined with canned sweet corn, black beans, cannellini beans, ROTEL tomatoes, and green chiles for depth and heartiness. Seasoned with cumin, smoked paprika, oregano, salt, and pepper, the mix is cooked in chicken stock with whole chicken breasts until tender.
After shredding the chicken and returning it to the pot along with strips of corn tortillas, the soup thickens slightly and warms through, absorbing the flavors. The spices offer a warm earthiness, while the vegetables and beans contribute texture and substance. This one-pot slow cooker soup is convenient for hands-off cooking without compromising on flavor complexity.
Serve the soup with fresh cilantro, sour cream, avocado, or tortilla chips for added creaminess, brightness, and crunch. It works well as a filling lunch or dinner, especially on cooler days or when needing an easy nourishing meal that stretches well for leftovers.
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups yellow onion diced
- 1 garlic grated, large clove
- 1 cup carrot diced
- 1 zucchini diced, small
- 15.5 oz. sweet corn (1 can) drained
- 15 oz. black beans (1 can) drained and rinsed
- 15 oz. cannellini beans (1 can) drained and rinsed
- 10 oz. ROTEL (1 can)
- 4.5 oz green chile 1 small can, mild
- salt to taste
- black pepper to taste
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 2 chicken breast boneless, skinless; about 1 pound
- 6 cups chicken stock
- 5 corn tortillas cut into strips
- cilantro fresh, toppings if desired
- Chips
- sour cream
- avocado
Instructions
- Heat olive oil over medium heat in large skillet. Sautee onion, zucchini, carrot and garlic for 5-7 minutes or until veggies start to become tender.
- Add all canned ingredients to cold crockpot.
- Pour in cooked veggies.
- Add in chicken stock, spices and whole raw chicken breasts. Cover and cook on high for 4 hours or until chicken is thoroughly cooked.
- Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10-20 minutes.
- Ladle into bowls and serve with any desired toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 432mg | 18% |
| Potassium | 883mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 3172IU | 63% |
| Vitamin C | 15mg | 17% |
| Calcium | 106mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
