Crock Pot Chicken Tortilla (Printer-Friendly)
A comforting slow-cooked soup with shredded chicken, enchilada sauce, and crunchy tortilla strips.
# What You'll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 cup whole kernel corn, drained if canned
05 -
1 can (10 oz) diced tomatoes with green chiles (e.g. Rotel)
→ Liquids
06 -
4 cups low-sodium chicken broth
07 -
1 cup water
08 -
1/2 cup red enchilada sauce (mild)
→ Seasonings
09 -
1 packet (28 g) taco seasoning
10 -
1 teaspoon chili powder
11 -
Salt and freshly ground black pepper, to taste
→ Garnishes
12 -
1 cup shredded cheese (such as pepper jack), for topping
13 -
1 cup crunchy tortilla strips, for garnish
# Steps to Follow:
01 -
Place the chicken breasts in the bottom of the slow cooker. Season with salt and black pepper. Add the diced onion and minced garlic on top.
02 -
Pour in the chicken broth and water. Add the corn, diced tomatoes with green chiles, and red enchilada sauce to the pot.
03 -
Sprinkle the taco seasoning and chili powder over the mixture. Stir gently to combine all ingredients evenly.
04 -
Cover and cook on low heat for 8 to 10 hours until the chicken is cooked through and tender.
05 -
Remove the chicken breasts about 10 to 15 minutes before serving. Shred the meat using two forks, then return the shredded chicken to the pot and stir to incorporate.
06 -
Cook for an additional 15 minutes to allow flavors to meld. Serve hot topped with shredded cheese and crunchy tortilla strips.
# Extra Suggestions:
01 -
For a vegetarian or vegan version, omit chicken and use vegetable broth instead. Optional toppings like avocado, lime, and cilantro enhance flavor.
02 -
This soup freezes well for up to 3 months. Cool completely before storing in airtight containers.