crockpot chicken tortilla soup

(1 rating)
Recipe by
Sheri Mullins
Midland, TX

This is easy to make in the crockpot on a cold day while at work and come home to a nice hot meal!

(1 rating)
yield 6 -8
prep time 15 Min
cook time 8 Hr

Ingredients For crockpot chicken tortilla soup

  • 1
    small onion, chopped
  • 1 tsp
    garlic powder
  • 1 can
    14.5 ounce can of diced tomatoes
  • 7 c
    chicken broth
  • 1 tsp
    cumin, ground
  • 1 tsp
    chili powder
  • 4
    bay leaves
  • 4
    boneless chicken breasts, cooked, shredded
  • 1 can
    4 oz green chilies, chopped
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 pkg
    10 ounce frozen corn
  • 1 Tbsp
    cilantro, chopped
  • 1 can
    14.5 ounche enchilada sauce
  • 1/2
    zucchini, cut into chunks
  • 1/2
    yellow squash, cut into chunks
  • 7
    corn tortillas
  • vegetable oil
  • 1
    lime, juiced
  • cheese, shredded
  • sliced avocado (optional

How To Make crockpot chicken tortilla soup

  • 1
    Place chicken, zuchini, yellow squash, tomatoes, onion, and green chilies in crockpot.
  • 2
    Combine broth and enchilada sauce together.
  • 3
    Stir in garlic powder, cumin, chili powder, salt, pepper into the broth mixture.
  • 4
    Pour over chicken mixture in crockpot. Stir in frozen corn and cilantro. Add bay leaf. Cover and cook for 6 hours.
  • 5
    Preheat over to 400 degrees.
  • 6
    Lightly brush both sides of corn tortillas with oil. Cut tortillas into strips then spread on a baking sheet.
  • 7
    Bake in preheated oven until crisp (10-15 minutes).
  • 8
    After 6hrs, remove bay leaves and add juice of lime, stir.
  • 9
    To serve, laddle soup into bowl. Sprinkle tortilla strips over soup, add cheese and avacado to taste.

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