Chicken Tortilla Soup Crock Pot
A spicy and hearty slow-cooked chicken tortilla soup packed with shredded chicken, peppers, and warming spices, perfect for cozy weeknight meals.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 3 tablespoons butter for sautéing
- 1 yellow onion diced
- 1 red pepper diced
- 1 yellow pepper diced
- 2 cloves garlic minced finely
- 2 teaspoons salt split between veggies and soup
- 2 pounds boneless skinless chicken breasts
- 2 cans chicken broth 14.5 ounces each
- 14 ounces red enchilada sauce
- cumin to taste
- chili powder to taste
- oregano to taste
- taco seasoning to taste
Instructions
Cooking Steps
- Melt butter in a skillet over medium heat. Sauté diced onion and peppers for about 5 minutes until soft.
- Add minced garlic and 1 teaspoon salt. Cook 1 more minute until fragrant.
- Transfer sautéed veggies to the crock pot.
- Add chicken breasts, chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining salt.
- Place lid on crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
- When done, release pressure. Remove chicken, shred with two forks.
- Return shredded chicken to soup. Stir well.
- Cook on low for another 15 minutes. Serve hot with desired toppings.
Notes
Top with tortilla strips, fresh cilantro, sliced avocado, or shredded cheese. For creamy soup, stir in a splash of cream at the end.