Slow Cooker Creamy Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

This crock pot chicken tortilla soup recipe is a cinch to throw together with fool-proof, outstanding results! Chicken breasts, corn, onion, green chiles, tomatoes, chicken broth, corn tortillas and seasonings are slow cooked for hours in a crock pot until the chicken falls apart to the touch and a thick, spicy broth forms.

Where the true pleasure lies is with the garnish. Homemade tortilla strips, sour cream, shredded cheese and avocado make the meal feel complete and all the more appealing. Something feels missing without them.

Corn tortillas completely break down to add thickness and body to the broth that is tinged with subtle hints of tomato and the zestiness of green chiles. I give the option of leaving the broth as is and adding fresh lime juice or to bump up the comfort factor half & half can be added for a rich and creamy version. When it’s bitter cold and snowy outside like the day I cooked this then comfort is top priority.

To make the tortillas for the topping corn tortillas are cut into thin strips, sprinkled with sea salt and baked until crispy. Of course you can use store-bought, but it’s so easy to make your own and they add a special touch when still hot from the oven.

With tender chicken and corn swimming in a sea of spicy, creamy broth piled high with a pleasing array of toppings this is a soup feast that will warm you from the inside out!

Slow Cooker Creamy Chicken Tortilla Soup
(by Reeni)
1 + 1/2 – 2 pounds chicken breast, skinless, boneless, trimmed of fat
2 cans (14 ounce) low-sodium chicken broth
1 can (14 ounce) diced tomatoes
1 can (4 ounce) green chiles
1 + 1/2 cups corn
1 large yellow onion, diced
4 cloves garlic, minced
1 bay leaf
2 teaspoons chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon sea or kosher salt, plus more to taste
1/8 teaspoon black pepper
12 corn tortillas, cut into thin strips (1/4 inch wide)
1 cup half & half*
1/4 cup fresh cilantro or parsley, chopped
sour cream, for serving
shredded extra sharp cheddar or monterrey jack cheese for serving
avocado, for serving

1. Add chicken breasts, broth, tomatoes, green chiles, corn, onion, garlic, bay leaf, all the spices, salt and pepper, and half of the tortilla strips. Cook on high 4 hours or low 6-8.

2. Use two forks to shred the chicken, right in the pot or on a dish, return to pot along with half & half and cilantro. Taste and reseason with salt and pepper if needed. Cook an additional half hour on high.

3. Meanwhile preheat oven to 400 degrees F. Spread the remaining tortilla strips out on a lightly oiled baking sheet, sprinkle with sea salt and bake until crispy, about 8-10 minutes.

4. Serve garnished with sour cream, cheese, avocado and tortilla strips.

*Forego the half and half and add a tablespoon of fresh lime juice, serve with additional lime wedges.

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