Chicken Tortilla Soup Crock Pot
Chicken tortilla soup in the slow cooker — creamy versions, black bean and corn bowls, plain chicken and broth — for busy weeknights at home.
★ dinner
dinnerChicken Tortilla Soup Crock Pot
A flavorful chicken tortilla soup made in the crock pot.
Alexis RizzoIngredients
- 3 tablespoons butter
- 1, diced yellow onion
- 1, diced red pepper
- 1, diced yellow pepper
- 5, diced garlic cloves
- 2 teaspoons, divided salt
- 2 lbs boneless skinless chicken breasts
- 2 cans (14.5 ounces each) chicken broth
- 14 ounces red enchilada sauce
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 tablespoon taco seasoning
- 1 1/2 cups half-and-half or heavy cream
- 2-3 tablespoons flour or cornstarch
- 1 can, drained (optional) pinto beans
- 1 1/2 cups (optional) frozen corn
- 1/2 cup, chopped fresh cilantro
Instructions
- 1Melt butter in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and sauté until tender. Add to the slow cooker.
- 2Place chicken breasts in the slow cooker on top of the vegetables. Add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining 1 teaspoon salt.
- 3Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°F.
- 4Remove cooked chicken, shred or chop, then return to the soup. Add optional ingredients like corn or beans if desired.
- 5For a creamier soup, add heavy cream now. For a thicker soup, whisk flour or cornstarch into the heavy cream before stirring into the soup. Cook on high for another hour.
- 6Serve with garnishes such as chopped cilantro, sour cream, and tortilla strips.
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Open in Pepper →Let The Crock Pot Do Dinner
A pot of chicken tortilla soup asks almost nothing of you. Chicken, broth, beans, corn, a little onion and pepper, and by supper the house smells like you worked all day.
Cooks on Pepper reach for this collection on the mornings when the afternoon is already spoken for — practice, homework, a late shift — and dinner needs to be waiting when everybody walks in.
Every recipe here is a slow cooker version: the top-saved Chicken Tortilla Soup Crock Pot with butter, onion and red pepper, a Crock-Pot Creamy Chicken tortilla soup built on cream of chicken and picante salsa, a simple Chicken Tortilla Soup! with chicken breasts and broth, and a Crockpot Chicken Tortilla Soup with black beans and corn.
Quick Tips
- 1
Cook chicken whole
Lay 2 to 3 boneless breasts in whole, then lift them out at the end and shred with two forks — about 5 minutes of work and the meat stays juicy.
- 2
Rinse the beans
Drain and rinse the can of black beans until the water runs clear so the broth stays bright instead of muddy.
- 3
Stir cream in last
Add cream of chicken soup or any dairy in the final 30 minutes on low so it blends smooth and does not separate.
- 4
Crisp your own strips
Cut 6 corn tortillas into strips and bake at 400°F for 10 minutes, tossed with a little oil, then scatter over each bowl.
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