Crock Pot Chicken Tortilla (Printer-Friendly)
A comforting slow cooker soup with shredded chicken, spices, and crunchy tortilla toppings.
# What You’ll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
1 cup canned corn kernels, drained
05 -
1 (10 oz) can diced tomatoes with green chiles (Rotel)
→ Liquids
06 -
4 cups chicken broth (low sodium preferred)
07 -
1 cup water
→ Sauces and Seasonings
08 -
1/2 cup mild red enchilada sauce
09 -
1 packet (1 oz) taco seasoning mix
10 -
1 teaspoon chili powder
11 -
Salt and black pepper, to taste
→ Toppings (optional)
12 -
Shredded pepper jack cheese
13 -
Crunchy tortilla strips
14 -
Fresh cilantro (optional)
15 -
Lime wedges (optional)
# Steps to Follow:
01 -
Place chicken breasts in the slow cooker. Season with salt and pepper, then add diced onion and minced garlic.
02 -
Pour in chicken broth and water, followed by corn, diced tomatoes with green chiles, enchilada sauce, taco seasoning, and chili powder. Stir to combine.
03 -
Cover and cook on low heat for 8 to 10 hours until chicken is fully cooked and tender.
04 -
About 10 to 15 minutes before serving, remove chicken breasts, shred with two forks, then return shredded chicken to the slow cooker and stir well.
05 -
Continue cooking for an additional 15 minutes to heat through, then serve topped with shredded cheese, crunchy tortilla strips, and optional garnishes like cilantro and lime wedges.
# Helpful Hints:
01 -
Use low-sodium chicken broth to control salt content. Substitute chicken thighs or tenderloins if preferred.
02 -
For a vegetarian or vegan version, replace chicken with extra vegetables and use vegetable broth; omit cheese or use vegan alternatives.
03 -
This soup freezes well for up to 3 months; thaw in refrigerator and reheat on stove before serving.