Description
A cozy, flavorful, and easy-to-make Crock Pot Chicken Tortilla Soup that simmers all day in your slow cooker. Loaded with tender shredded chicken, enchilada sauce, and Tex-Mex flavor, this hearty bowl is perfect for weeknight dinners or meal prep.
Ingredients
1 pound boneless, skinless chicken breasts
Salt and pepper, to taste
1 medium onion, finely diced
2 cloves garlic, minced
14.5 oz can chicken broth
1 cup water
15.25 oz can corn, undrained
10 oz can diced tomatoes and green chiles (Rotel), undrained
10 oz can red enchilada sauce
1 packet taco seasoning
½ teaspoon chili powder
Shredded cheese, for topping
Crunchy tortilla strips, for topping
Instructions
1. Place chicken in crock pot and season with salt and pepper. Add onion and garlic.
2. Pour in chicken broth and water.
3. Add corn, diced tomatoes with green chiles, and enchilada sauce.
4. Sprinkle in taco seasoning and chili powder, then stir well.
5. Cover and cook on low for 8–10 hours.
6. About 15 minutes before serving, remove chicken and shred with forks.
7. Return shredded chicken to crock pot, stir, and cook another 15 minutes.
8. Serve topped with cheese and crunchy tortilla strips.
Notes
You can use chicken thighs or tenderloins instead of breasts.
Omit onion if desired.
Fresh garlic adds the best flavor, but jarred is fine.
Opt for low-sodium broth to manage salt intake.
Replace corn with beans for extra fiber.
Use medium or hot enchilada sauce for more spice.
Top with avocado, lime, or cilantro for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 172
- Sugar: 8g
- Sodium: 1422mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg