crockpot chicken tortilla soup
(1 rating)
No Image
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
-
1small onion, chopped
-
1 tspgarlic powder
-
1 can14.5 ounce can of diced tomatoes
-
7 cchicken broth
-
1 tspcumin, ground
-
1 tspchili powder
-
4bay leaves
-
4boneless chicken breasts, cooked, shredded
-
1 can4 oz green chilies, chopped
-
1/2 tspsalt
-
1/4 tspblack pepper
-
1 pkg10 ounce frozen corn
-
1 Tbspcilantro, chopped
-
1 can14.5 ounche enchilada sauce
-
1/2zucchini, cut into chunks
-
1/2yellow squash, cut into chunks
-
7corn tortillas
-
vegetable oil
-
1lime, juiced
-
cheese, shredded
-
sliced avocado (optional
How To Make crockpot chicken tortilla soup
-
1Place chicken, zuchini, yellow squash, tomatoes, onion, and green chilies in crockpot.
-
2Combine broth and enchilada sauce together.
-
3Stir in garlic powder, cumin, chili powder, salt, pepper into the broth mixture.
-
4Pour over chicken mixture in crockpot. Stir in frozen corn and cilantro. Add bay leaf. Cover and cook for 6 hours.
-
5Preheat over to 400 degrees.
-
6Lightly brush both sides of corn tortillas with oil. Cut tortillas into strips then spread on a baking sheet.
-
7Bake in preheated oven until crisp (10-15 minutes).
-
8After 6hrs, remove bay leaves and add juice of lime, stir.
-
9To serve, laddle soup into bowl. Sprinkle tortilla strips over soup, add cheese and avacado to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT