Chicken Tortilla Soup Crockpot
Chicken tortilla soup crockpot style is an easy way to enjoy one of Mexican cuisine’s most loved recipes!
Ingredients
- ½ tbsp olive oil, divided
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, chopped and seeds removed
- 2 tsps ground cumin
- 2 tsps ground coriander
- 2 tsps chili powder
- 14 oz crushed tomatoes
- 10 oz can diced tomatoes with green chilies, drained
- 4 cups chicken broth
- 1 -14 ½ can black beans, drained and rinsed
- 1 cup frozen corn
- 2 large chicken breasts
- ⅓ cup cilantro, freshly chopped
- 6 corn tortillas cut into thin strips
- Sliced avocado, Mexican crema and lime juice for topping
Instructions
- Heat ½ tablespoon olive oil in a medium-sized skillet over medium heat and saute the onion, garlic and jalapenos until fragrant.
- Place them in the bottom of the crockpot along with the rest of the ingredients except the tortilla strips, the chopped cilantro and toppings. Cook on high for 4 hours, or on low for 8.
- While the soup is cooking, heat the remaining tablespoon of olive oil in a medium high skillet over medium-high heat and pan-fry the tortilla strips in batches until golden brown. Transfer to a plate lined with a paper towel and reserve for topping.
- 10 minutes before the cooking time is over, shred the chicken breast and return them to the pot along with the chopped cilantro. Cook for the remaining 10 minutes.
- Serve with sliced avocados, a dollop of Mexican crema and a squeeze of lime juice on top along with the crispy tortilla strips.
Nutrition
Calories: 340kcalCarbohydrates: 46gProtein: 27gFat: 6gSaturated Fat: 1gCholesterol: 48mgSodium: 783mgFiber: 11gIron: 4.7mg