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Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup Recipe

This crockpot chicken tortilla soup recipe is full of flavor, packed with protein, and with very little fuss to make in your cookware.
5 from 1 vote
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Course: Soup
Cuisine: Mexican
Keyword: Crockpot Chicken Tortilla Soup
Level of Difficulty: Easy
Dietary Preference: Dairy-Free
Prep Time: 15 minutes
Cook Time: 4 hours 5 minutes
Total Time: 4 hours 20 minutes
Servings: 8 servings
Calories: 221kcal

Equipment

  • Crockpot / Slow cooker
  • Chopping Board
  • Knife
  • Ladle
  • Oven
  • Baking tray
  • Parchment Paper

Ingredients

Soup

  • 2 cans 14.5 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 0.5 cup diced onions or 2 small onions
  • 4 garlic cloves
  • 1 can 14.5 oz pinto beans, drained and rinsed
  • 1 can 14.5 oz black beans, drained and rinsed
  • 1 can 14.5 oz corn kernels, drained
  • 3 chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoo apple cider vinegar
  • 4.5 cups chicken stock
  • Salt and pepper to taste
  • Fresh coriander for garnish

Tortilla Chips

  • 4 white flour tortillas
  • 1 tablespoon extra virgin olive oil
  • Cracked sea salt
US Customary - Metric

Instructions 

  • Set up a crockpot on a flat hard surface. Add your chicken soup ingredients, and then mix it all together.
  • Turn on the crockpot and slow cook for 8 hours on a low heat setting or 4 hours on a high heat setting.
  • Turn your oven to fan bake, and preheat to 390°F (180°C). Line a baking sheet with parchment paper. Set aside Use a sharp knife to cut tortillas into chips.
    The size should be 1-inch by ¼-inch. Scatter the prepared chips on the baking sheet in a single layer, drizzle oil, and sprinkle salt.
  • Place in the oven and bake until golden or approximately 2 - 5 minutes.
  • Remove chicken breasts from the crockpot once the soup has been cooked. Use two forks to shred the chicken.
  • Add the meat back to the soup. Stir well.
  • Spoon chicken soup into a bowl, add a generous amount of tortilla chips and garnish with coriander. Enjoy!

Video

Notes

  • If you need to reheat the soup after shredding the chicken, turn the crockpot to the high setting for 5 - 10 minutes to heat through after adding back the chicken.
  • This recipe uses white flour tortillas, but any tortillas that you prefer will be delicious.

Nutrition

Calories: 221kcal | Carbohydrates: 15g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 436mg | Potassium: 556mg | Fiber: 1g | Sugar: 4g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg