Chicken Tortilla Soup: Easy Crock Pot Recipe for Cozy Nights
This Chicken Tortilla Soup (Crock Pot) recipe is perfect for cozy nights, easy to prepare, and full of flavor.
Equipment
- Slow Cooker
Ingredients
Vegetables
- 1 piece onion diced
- 2 pieces jalapeno seeded and diced
- 4 cloves garlic minced
Protein
- 1.5 pounds chicken breast
Liquids
- 3 cups chicken broth see notes
- 14 oz crushed tomatoes half of a 28oz can
- 1 can black beans drained
- 1 can southwest corn drained
- 1 can Ro-Tel not drained
Spices
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon table salt
Thickening Agents
- 2 tablespoons corn starch
Tortillas
- 8 pieces corn tortillas
Oils
- 1 tablespoon oil any kind
Dairy
- ⅔ cup heavy cream
- 1 cup Mexican cheese + more for serving
Garnish
- cilantro for garnish
Instructions
Cooking Instructions
- Add the first 12 ingredients (from onion to salt) to the slow cooker. Cook on low for 6-8 hours.
- When there are 30 minutes left, mix 2 tablespoons of corn starch with ¼ cup of the broth. Add the slurry to the soup and cook for 30 more minutes.
- Preheat the oven to 400F. Cut the tortillas into ¼ inch strips. Toss in 1 tablespoon of oil. Bake for 8-10 min.
- When the soup is done, take out the chicken and shred it with two forks, then return it back to the crockpot. Mix in heavy cream and cheese.
- Serve your soup with tortilla strips and cilantro on top.
Notes
3 cups of chicken broth will give you a thick, creamy soup. Add an additional 1-2 cups of broth for a thinner soup.
Nutrition
Serving: 1servingCalories: 581kcalCarbohydrates: 56gProtein: 41gFat: 23gSaturated Fat: 10gFiber: 12gSugar: 12g
Tried this recipe?Let us know how it was!