Crockpot Chicken Tortilla Soup + More Easy Chicken Recipes

crockpot chicken tortilla soup easy chicken recipes
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Now that the holidays are over, you would think that we would have more time to cook. In fact, it seems just the opposite. There is basketball practices, play practice, orchestra/chorus concerts…not to mention keeping up with all the the regular stuff in our lives. To make dinner easier, I am always looking for easy chicken recipes and this crockpot tortilla soup fits the bill quite nicely!

To make it, you will need:

crockpot chicken tortilla soup ingredients

1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 bag (16 oz) frozen corn kernels
1 can black beans, drained and rinsed
1 tbsp minced garlic
2 tsp chili powder
1 onion
1 Jalapeno diced (seeds removed)
1 can Rotel (not drained)
1 tbsp chipotle in adobo
Salt & Pepper to taste
1 tsp Cumin
1 Bay leaf
1/4 cup chopped fresh Cilantro
6 Corn tortillas
1/4 cup shredded Cheese (use Cheddar or a Cheddar-Jack blend)

Making it is so simple…..

crockpot chicken tortilla soup cooking

Just throw everything except the cheese, tortillas, cilantro and corn in the crockpot on low (use a 5 Qt crockpot – this is my favorite one).  After about 6 hours, remove the chicken from the crockpot and shred the chicken with 2 forks.

crockpot chicken tortilla soup cooked

Return the chicken to the crockpot along with the corn and cilantro. Slice 2 of the tortillas up and add them to the pot.  Cook for another hour until heated through! Garnish with the cheese and the other 4 tortillas that have been cut in to strips and crisped in the oven!

Scroll down for more detailed directions!

Make sure to check out these other Easy Chicken Recipes:

Crockpot Chicken Tortilla Soup + More Easy Chicken Recipes

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Crockpot Chicken Tortilla Soup + More Easy Chicken Recipes

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 bag (16 oz) frozen corn kernels
  • 1 can black beans, drained and rinsed
  • 1 tbsp minced garlic
  • 2 tsp chili powder
  • 1 onion
  • 1 Jalapeno diced (seeds removed)
  • 1 can Rotel (not drained)
  • 1 tbsp chipotle in adobo
  • Salt & Pepper to taste
  • 1 tsp Cumin
  • 1 Bay leaf
  • 1/4 cup chopped fresh Cilantro
  • 6 Corn tortillas
  • 1/4 cup shredded Cheese (use Cheddar or a Cheddar-Jack blend)

Instructions

  1. Add all ingredients except cheese, tortillas, cilantro and corn.
  2. Cook on low for 6 hours until chicken shreds easily with a fork
  3. Remove chicken from the pot, shred and return to the pot
  4. Cut 2 tortillas into strips and add to pot.
  5. Finely chop cilantro leaves and add to soup.
  6. Add corn to soup
  7. Cook for 1 hour or until heated through. Remove bay leaf.
  8. Cut remaining tortillas into strips and place on baking sheet
  9. Sprinkle salt on the tortilla strips and bake at 350 for 10 minutes.
  10. Ladle soup in to bowls and garnish with tortilla strips and cheese.

Notes

I also like to add a dollop of sour cream to my soup!

http://momsneedtoknow.com/crockpot-chicken-tortilla-soup-easy-chicken-recipes/

Comments

    • Mindi Cherry says

      Rotel a brand-name of diced tomatoes with spices and jalapenos in it. You should be able to find it at any supermarket right along with the canned diced tomatoes

  1. says

    AHH I need to make this stat. It look so yummy! Like my mouth is watering and I am now starving kinda yummy! Pinned and pinned, I am making this STAT! I would love to have you pop over to my blog and link this and anything else up!! It would be amazing to party with you!
    Have a wonderful Thursday
    Jess

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