Chicken Tortilla Crockpot Soup

Chicken Tortilla Crockpot Soup: A Warm Hug in a Bowl

Nothing quite warms you up like a bowl of Chicken Tortilla Soup. With its rich, savory flavors and comforting aroma, this recipe is perfect for cozy evenings at home. It’s a delicious way to enjoy a hearty meal with minimal effort, thanks to the magic of the slow cooker.

Why You’ll Love This Recipe

• Effortless Cooking: Let the crockpot do all the work while you go about your day.
• Nutrient-Packed: Loaded with protein from chicken and black beans, and fiber from vegetables.
• Versatile: Customize with your favorite toppings and ingredients.
• Time-Saving: Use rotisserie chicken to cut down cooking time even more.

Kitchen Equipment You’ll Need

• Slow Cooker
• Chopping Board
• Knife
• Measuring Spoons
• Baking Sheet
• Oven

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 (15 ounce) can black beans, rinsed
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• Vegetable oil

Step-by-Step Instructions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
3. Stir in corn, beans, and cilantro.
4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
7. Bake in preheated oven until crisp, about 10 to 15 minutes.
8. To serve, sprinkle tortilla strips over soup.

Tips for Success

• Tortilla Croutons: Cut corn tortillas into small strips and fry them in olive oil until crispy. Drain on a paper towel-lined plate and season with salt.
• Flavor Boost: For extra smokiness, use fire-roasted tomatoes.
• Storage: This soup lasts in the fridge for up to 5 days. Simply heat and serve.

Additional Tips and Variations

• Top with avocado, sour cream, or your favorite nacho fixings for additional flavor.
• If you’re short on time, use rotisserie chicken instead of raw chicken breasts.

Nutritional Highlights (Per Serving)

• Calories: Approx. 250
• Protein: 22g
• Carbohydrates: 30g
• Fat: 6g
• Fiber: 7g

Frequently Asked Questions (FAQ)

What’s in chicken tortilla soup?

This soup is packed with protein from chicken and black beans, and flavor from vegetables and fire-roasted tomatoes. Tortilla strips add a delightful crunch.

Do I have to use boneless skinless chicken breasts?

No, you can use rotisserie chicken to reduce the cooking time.

How long does the soup last?

It keeps well for up to 5 days in the fridge, getting even better with time.

Conclusion

This Chicken Tortilla Crockpot Soup is a delightful blend of flavors and textures that’s sure to become a family favorite. It’s easy, nutritious, and perfect for any day of the week. Give it a try and let me know how it turns out. I’m excited to hear your variations and experiences. Enjoy your cozy bowl of goodness!