Chicken Crockpot Recipe Tortilla Soup

Chicken Crockpot Recipe Tortilla Soup-Recipe 1

Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 1 15-oz. can black beans, rinsed
  • 1 c. frozen corn
  • 2 bell peppers, chopped
  • 1 white onion, chopped
  • 1 15-oz. can fire-roasted tomatoes
  • 1/4 c. freshly chopped cilantro, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher salt
  • 2 c. low-sodium chicken broth
  • 1 c. shredded Monterey jack
  • 1 tbsp. extra-virgin olive oil
  • 3 small corn tortillas, cut into strips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

  1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
  2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
  3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
  4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Chicken Crockpot Recipe Tortilla Soup-Recipe 2

Ingredients

  • 6 6-inch corn tortillas cut 1/4-inch strips
  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic large, minced
  • 1 jalapeño diced and seeded
  • 2 teaspoons ground cumin
  • 2 teaspoon chili powder
  • 14 oz crushed tomatoes
  • 1 can rotel
  • 4 cups chicken broth
  • 14.5 oz black beans
  • 1 cup frozen corn
  • 2 chicken breasts
  • 1/4 cup cilantro

Instructions

  • Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
  • Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.
  • Shred chicken and add back to the pot. Serve with tortilla strips.

Crispy Tortillas

  • Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.

Chicken Crockpot Recipe Tortilla Soup-Recipe 3

Ingredients

  • 1/2 cup white onion diced
  • 1/2 cup red bell pepper diced
  • cup frozen corn
  • 1 15 ounce can black beans rinsed and drained
  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 4 ounce can mild green chilies
  • 1 8 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes do not drain
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • cups chicken broth
  • 1 teaspoon kosher salt
  • 2 tablespoons cilantro leaves chopped
  • 1 cup tortilla strips or more if desired
  • Toppings such as sour cream, avocado, olives and shredded cheese

Instructions

  • Place the onion, bell pepper, corn, black beans, chicken, chilies, tomato sauce, tomatoes, chili powder, cumin, garlic powder, chicken broth and salt into a slow cooker. Stir to combine.
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Remove the chicken breasts from the pot and shred with two forks. Return the chicken to the pot.
  • Stir in the chopped cilantro and ladle into bowls. Top with tortilla strips and any other toppings you desire. Serve immediately.

Chicken Crockpot Recipe Tortilla Soup-Recipe 4