Description
There’s something magical about a meal that cooks itself while your day unfolds. This Crockpot Chicken Tortilla Soup is exactly that kind of comforting alchemy rich with flavor, effortless in process, and perfect for those days when you crave warmth without the work.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14.5 oz can chicken broth
- 1 cup water
- 15.25 oz can corn, undrained
- 10 oz can diced tomatoes and green chiles (Rotel), undrained
- 10 oz can enchilada sauce
- 1 packet taco seasoning
- 1/2 teaspoon chili powder
- Optional toppings: Shredded cheese, Crunchy tortilla strips
Instructions
- Place chicken breasts in the bottom of a 5-quart slow cooker. Sprinkle with salt and pepper.
- Add diced onion and minced garlic.
- Pour in chicken broth, water, corn (with liquid), Rotel, and enchilada sauce.
- Sprinkle in taco seasoning and chili powder. Stir gently to combine.
- Cover and cook on LOW for 8–10 hours.
- About 15 minutes before serving, remove the chicken, shred with two forks, then return to the soup.
- Let simmer another 15 minutes to blend flavors.
- Ladle into bowls and top with shredded cheese and tortilla strips.
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop or microwave with a splash of broth if needed. Customize with black beans, bell peppers, or switch to chicken thighs. For dairy-free, skip the cheese topping.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg
