Introduction to Crock Pot Chicken Tortilla Soup
When life feels like a whirlwind of activities, and dinner time creeps up on me, I turn to my trusty Crock Pot Chicken Tortilla Soup. It’s a cozy hug in a bowl, perfect for busy moms like us who deserve a delicious meal without the fuss. This recipe combines tender chicken with vibrant flavors and textures that everyone will love. Plus, it practically cooks itself! So, whether you’re trying to impress the family or simply craving comfort food, this soup is here to save the day.
Why You’ll Love This Crock Pot Chicken Tortilla Soup
This Crock Pot Chicken Tortilla Soup is a game-changer for busy evenings. It’s not only easy to make but also incredibly satisfying. You can toss everything in the Crock Pot and let it work its magic while you tackle your to-do list. The combination of spices offers a lovely depth of flavor that will delight your family. Plus, each spoonful is like a warm embrace, a delightful treat that fights off the chill of a hectic day.
Ingredients for Crock Pot Chicken Tortilla Soup
Let’s gather the stars of our Crock Pot Chicken Tortilla Soup! Each ingredient contributes its own unique flair, making this dish a flavor-packed adventure. Here’s what you’ll need:
- Chicken Breasts: The heart of the dish. Tender and juicy, they soak in all those delicious flavors.
- Salt and Pepper: Essential for seasoning. These simple staples highlight the other ingredients and enhance their flavors.
- Onion: Diced and aromatic, onions bring a sweet to savory transition that elevates your soup.
- Garlic: Minced to perfection, garlic adds a punch of flavor and aroma that’s simply irresistible.
- Chicken Broth: This is your soup’s foundation. Look for low-sodium options to control salt levels better.
- Water: Helps balance the flavors and keeps your soup nice and broth-y.
- Corn: Sweet and crisp, corn adds texture and natural sweetness. Keep it undrained for a hearty soup.
- Diced Tomatoes and Green Chiles: These bring a zesty kick to the mix. Using a can like Rotel makes it easy and flavorful!
- Enchilada Sauce: Adds richness and deeper flavors. Feel free to grab a mild or spicy version based on your preference.
- Taco Seasoning: A magical mix of spices that creates the authentic taco taste we all love. You can even make your own!
- Chili Powder: Just a touch adds warmth and depth without overpowering the other flavors.
- Shredded Cheese: A perfect topping that melts into the soup, giving it a creamy finish. Use any cheese you enjoy!
- Crunchy Tortilla Strips: These add a delightful crunch. You can find ready-made ones or easily bake your own.
Remember, you’ll find exact quantities for each ingredient at the bottom of this article, ready for printing and easy reference. Feel free to modify or substitute any ingredient as desired; cooking is all about making it work for you!
How to Make Crock Pot Chicken Tortilla Soup
Now that we have our ingredients, it’s time to get cooking! Making this Crock Pot Chicken Tortilla Soup is a breeze, and I promise it will become a staple in your kitchen. Let’s walk through the steps together!
Prepare the Chicken
Start by placing the chicken breasts in the bottom of your 5-quart crock pot.
Season the chicken with a sprinkle of salt and pepper. You’re setting the flavor foundation here!
Add Vegetables and Liquids
Next, add the diced onion and minced garlic right over the chicken.
Then, pour in the chicken broth and water. This liquid will help bring everything together.
Add the undrained corn and the diced tomatoes with green chiles. Don’t drain those tomatoes; you want that flavor!
Lastly, pour in the enchilada sauce. Just like a painter with a brush, you’re creating a beautiful blend of flavors!
Season the Soup
Now comes the fun part: seasoning! Sprinkle in the taco seasoning, a magical blend that screams flavor.
Add that half teaspoon of chili powder. This will deliver just the right amount of warmth, balancing out the soup perfectly!
Cook the Soup
Put the lid on your crock pot and set it to cook on low for about 8 to 10 hours.
Here’s a tip: If you’re in a rush, you can cook it on high for 4 to 5 hours instead. Check if the chicken shreds easily with a fork; that’s how you know it’s ready!
Shred Chicken and Serve
About 15 minutes before you’re ready to eat, take the chicken breasts out of the pot.
Use two forks to shred the chicken. It should fall apart effortlessly!
Return the shredded chicken back to the soup and give it a good stir.
Let it cook for another 15 minutes before serving. Top it off with some shredded cheese and crunchy tortilla strips for that delightful finishing touch!
Tips for Success
- Don’t rush the cooking time; low and slow enhances the flavors.
- Feel free to add extra veggies like bell peppers or zucchini for more nutrition.
- Use rotisserie chicken for a faster prep time—just shred and stir it in!
- Adjust seasonings to suit your family’s taste; you can always add more later.
- Keep toppings ready to let everyone customize their bowls!
Equipment Needed
- Crock Pot: A 5-quart slow cooker is ideal, but any size works for this recipe.
- Cutting Board: To chop your vegetables easily. A plastic or wooden one will do!
- Sharp Knife: A good chef’s knife makes chopping fast and safe.
- Measuring Cups: For accurate liquid measurements. Don’t worry if you don’t have them—eyeballing works too!
- Forks: Two are needed for shredding the chicken. You can also use tongs if preferred.
Variations of Crock Pot Chicken Tortilla Soup
- Vegetarian Version: Swap the chicken for black beans or chickpeas. You’ll still get the hearty goodness!
- Spicy Kick: Add jalapeños or a dash of hot sauce for a fiery flare. Perfect for those who crave heat!
- Low-Carb Option: Replace corn with diced zucchini or cauliflower for a low-carb twist. Your soup stays hearty while cutting carbs!
- Cheesy Delight: Stir in cream cheese before serving for an ultra-creamy texture. It’s like a warm blanket in a soup!
- Southwestern Flair: Mix in roasted red peppers or black olives for an extra layer of flavor. Your taste buds will do a happy dance!
Serving Suggestions for Crock Pot Chicken Tortilla Soup
- Pair the soup with warm cornbread or buttery tortillas for a comforting touch.
- Serve with a refreshing side salad to balance the heartiness of the soup.
- For drinks, try chilled iced tea or a light Mexican beer to complement the flavors.
- Garnish each bowl with fresh cilantro or avocado slices for a pop of color and freshness.
FAQs about Crock Pot Chicken Tortilla Soup
Can I use frozen chicken breasts for this recipe?
Absolutely! You can use frozen chicken breasts, but just be sure to increase the cooking time by about an hour to ensure they’re fully cooked. Just toss them in the Crock Pot, and you can even skip thawing!
How can I make this soup spicier?
If you’re looking for a kick, add diced jalapeños or increase the chili powder. You can also stir in some hot sauce just before serving for that extra heat!
What can I substitute for chicken broth?
You can swap chicken broth for vegetable broth for a vegetarian version. Low-sodium options are great if you’re watching your salt intake!
Can I make this soup ahead of time?
Yes, you can prep the ingredients a day in advance and store them in the fridge. Just pop everything into the Crock Pot in the morning, and dinner will be ready when you get home!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to thin it out.
Final Thoughts on Enjoying Crock Pot Chicken Tortilla Soup
Nothing beats the joy of coming home to the rich aroma of my Crock Pot Chicken Tortilla Soup simmering away. Each bowl is not just a meal; it’s a comforting reminder that wholesome food doesn’t have to be complicated. This soup effortlessly brings the family together, allowing for laughter, conversation, and warmth around the table. I cherish those moments, filled with delicious bites and smiles. So, grab your Crock Pot and let this delightful recipe whisk you away into a world of flavor and comfort, making even the busiest days feel a little more special!
Print
Crock Pot Chicken Tortilla Soup
- Total Time: 8-10 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A delicious and easy Crock Pot Chicken Tortilla Soup that’s perfect for a cozy meal.
Ingredients
- 1 pound chicken breasts
- salt and pepper, to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 15 ounce can chicken broth
- 1 cup water
- 15 ounce can corn, undrained
- 15 ounce can diced tomatoes and green chiles (Rotel), undrained
- 11 ounce can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
- shredded cheese (for topping)
- crunchy tortilla strips (for topping)
Instructions
- Place 1 pound chicken breasts in the bottom of a 5-quart crock pot.
- Season with a bit of salt and pepper, to taste.
- Add in 1 medium onion, diced and 2 cloves garlic, minced.
- Pour in 15 ounce can chicken broth, 1 cup water, 15 ounce can corn, undrained, 15 ounce can diced tomatoes and green chiles (Rotel), undrained, and 11 ounce can enchilada sauce.
- Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.
- Put the lid on and cook on low for about 8-10 hours.
- About 15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily.
- Put shredded chicken back in pot and stir.
- Let cook for an additional 15 minutes. Then serve. Top with shredded cheese and crunchy tortilla strips.
Notes
- Adjust seasoning as desired.
- Feel free to add more vegetables for added nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crock Pot, Chicken, Tortilla Soup, Slow Cooker, Mexican, Easy Recipe