Description
Chicken Tortilla Soup Crock Pot is full of flavor, easy to prepare, and makes the house smell amazing. A perfect fall recipe that feeds a crowd and warms you from the inside out with its creamy, mildly spicy broth and tender chicken.
Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 cloves garlic
- 2 teaspoons salt, divided
- 2 lbs boneless skinless chicken breasts (about 2–3 breasts)
- 2 cans (14.5 oz 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 (optional, for a creamier soup)
- 2–3 tablespoons flour or cornstarch (optional, for thickening)
- 1 can pinto beans, drained (optional)
- 1 1/2 cups frozen corn (optional)
- 1/2 cup fresh cilantro, chopped (for garnish)
Instructions
1. Melt butter in a sauté pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and sauté until tender. Add the mixture to the slow cooker.
2. Place chicken breasts in the slow cooker on top of the vegetables. Add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and the remaining 1 teaspoon of salt.
3. Cook on high for 3–4 hours, or until the chicken reaches an internal temperature of 165°F.
4. Remove the cooked chicken and shred or chop it, then return it to the soup. Add any optional ingredients like corn or beans.
5. For a creamier soup, add 1–2 cups of heavy cream now. To thicken, whisk 2–3 tablespoons of flour or cornstarch into the cream before stirring it into the soup. Cook on high for another 1 hour.
6. Serve hot with garnishes like fresh cilantro, sour cream, and crispy tortilla strips.
Notes
For a smoky flavor, add a pinch of smoked paprika or chipotle powder.
This soup freezes well for up to 3 months—store in airtight containers and reheat gently on the stove.
Serve with warm cornbread or avocado slices for an extra hearty meal.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg