Crockpot Chicken Tortilla Soup
This easy Crockpot Chicken Tortilla Soup is filled with chicken, beans, corn, and Tex-Mex flavor for a hearty slow cooker dinner everyone will love.
Servings: 5
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.
Notes
Cook Time: Cook on High for 3-4 hours or Low for 6-8 hours.