Crockpot Chicken Tortilla Soup Recipe
Description: This delicious soup recipe is loaded with flavor, and simple to make in the crockpot.
Servings 6
Equipment
- Crockpot
Ingredients
- 1.5 lbs chicken breasts
- 1 cup frozen corn
- 15 oz can black beans drained
- 15 oz can pinto beans drained
- 2 - 14.5 oz cans diced tomatoes
- 8 oz can tomato sauce
- 1 medium yellow onion
- 1 jalapeno
- 2 tbsp minced garlic
- ¼ tsp salt
- ½ tsp pepper
- 1 oz packet taco seasoning
- 2 cups water
- 1 cup tortilla strips soup/salad topper, found by croutons
Instructions
- Remove the seeds from the jalapeno, and chop it.
- Dice the onion.
- Add the corn, and both cans of beans to the crockpot.
- Pour the diced tomatoes, and tomato sauce over that.
- Add the chicken breasts, the seasonings, onion, and jalapeno.
- Add the water and stir.
- Cook on high for 3.5 hours or low for 6-7 hours.
- Remove the chicken, and shred it. Return to crockpot.
- Add the tortilla strips, stir, and serve.
Notes
Notes:
Add more taco seasoning for a stronger taste.
You can choose not to use the jalapeno, though using only one does not make this soup spicy at all. If you’d like a little “kick”, use 2-3.
Use 3-4 cups of water for a thinner soup.
Top with sour cream, cheese, avocado, and/or additional tortilla strips.
Add more taco seasoning for a stronger taste.
You can choose not to use the jalapeno, though using only one does not make this soup spicy at all. If you’d like a little “kick”, use 2-3.
Use 3-4 cups of water for a thinner soup.
Top with sour cream, cheese, avocado, and/or additional tortilla strips.