Easy Crockpot Chicken Tortilla Soup Recipe
Some of the best dinners are the ones that don’t require much attention, and this Crockpot Chicken Tortilla Soup is a great example. Just add the ingredients to the slow cooker and let it do the work. Finish each bowl with a handful of tortilla strips and your favorite toppings before serving. It’s hearty, full of Tex-Mex flavor, and always a welcome meal at the end of the day.
How to Make Crockpot Chicken Tortilla Soup
Here are the ingredients you need to make this Slow Cooker Chicken Tortilla Soup recipe, plus step by step instructions for how to make it.
Ingredients
- 1/2 a yellow onion, diced
- 2 bell peppers, diced
- 2 cloves of garlic, minced
- 2 large boneless skinless chicken breast
- 32 oz chicken broth
- 10 oz enchilada sauce
- 1 packet of taco seasoning
- 1 cup half and half
- 1 (15.25 oz.) can of pinto beans, drained
- 1 (15.25 oz.) can of black beans, drained and rinsed
- 1 1/2 cups frozen corn
- Salt and pepper, to taste
- Optionally, corn starch to thicken the soup
- Plus, any toppings you like- cheese, tortilla strips, jalapeno, sour cream, etc..
Step by Step Instructions
1. Place the chicken breasts in the slow cooker.
2. Add the diced onion, bell peppers, minced garlic, and taco seasoning, spreading everything over the chicken.
3. Pour in the enchilada sauce and chicken broth. Cover and cook on High for 3 to 4 hours or Low for6 to 8 hours, until the chicken is tender and easy to shred.
4. About 1 hour before the cooking time is up, carefully transfer the chicken to a cutting board or plate. Use two forks to shred it into bite-sized pieces.
5. Return the shredded chicken to the slow cooker. Stir in the pinto beans, black beans, frozen corn, and half and half. (If you’d like a thicker soup, stir in a cornstarch slurry at this point).
6. Cover and cook for another hour, until everything is heated through and the flavors have blended. Taste and season with salt and pepper if needed.
7. Serve with your favorite toppings like tortilla strips, shredded cheese, sour cream, sliced jalapenos, or fresh cilantro.
This Crockpot Chicken Tortilla Soup is filling, easy to customize, and the slow cooker does most of the work. Pair it with warm cornbread or crusty bread, add your favorite toppings, and enjoy a cozy dinner with minimal hands-on effort.
Crockpot Chicken Tortilla Soup
Ingredients
- 1/2 a yellow onion, diced
- 2 bell peppers, diced
- 2 cloves of garlic, minced
- 2 large boneless skinless chicken breast
- 32 oz chicken broth
- 10 oz enchilada sauce
- 1 packet of taco seasoning
- 1 cup half and half
- 1 15.25 oz. can of pinto beans, drained
- 1 15.25 oz. can of black beans, drained and rinsed
- 1 1/2 cups frozen corn
- Salt and pepper, to taste
- Optionally, corn starch to thicken the soup
- Plus, any toppings you like- cheese, tortilla strips, jalapeno, sour cream, etc..
Instructions
- Place the chicken breasts in the slow cooker.
- Add the diced onion, bell peppers, minced garlic, and taco seasoning, spreading everything over the chicken.
- Pour in the enchilada sauce and chicken broth. Cover and cook on High for 3 to 4 hours or Low for6 to 8 hours, until the chicken is tender and easy to shred.
- About 1 hour before the cooking time is up, carefully transfer the chicken to a cutting board or plate. Use two forks to shred it into bite-sized pieces.
- Return the shredded chicken to the slow cooker. Stir in the pinto beans, black beans, frozen corn, and half and half. (If you’d like a thicker soup, stir in a cornstarch slurry at this point).
- Cover and cook for another hour, until everything is heated through and the flavors have blended. Taste and season with salt and pepper if needed.
- Serve with your favorite toppings like tortilla strips, shredded cheese, sour cream, sliced jalapenos, or fresh cilantro.
