How To Make Slow-Cooker Chicken Tortilla Soup
Chicken tortilla soup is made with slow-cooked chicken breasts, corn, and beans in a tomato base. Topped with tortillas for a perfect Mexican-inspired bowl!
Place all soup ingredients (chicken through cilantro) in a large crockpot and stir briefly to combine. Cover, and cook on Low setting for about 6 to 8 hours or on High setting for about 3 to 4 hours. Anywhere from 15 to 60 minutes beforehand, remove the chicken breasts. Let cool briefly, then shred and return to soup.
To serve, ladle soup into individual bowls, and add desired garnishes.
To Make Homemade Tortilla Strips:
Use a knife or pizza cutter, cut a few corn tortillas into small strips (as pictured above).
Heat oil in a skillet over medium heat. Test to see if the oil is ready by dripping a drop or two of water in the skillet. (No sound – too cool. Splatter – too hot. Sizzle – perfect!)
Once it’s ready, add in the tortilla strips. Stir or flip every 20 to 30 seconds until they have begun to turn slightly golden. Remove and place on paper towels to drain and dry. Season with salt or other seasonings.
Preheat oven to 400 degrees F. Lay out tortilla strips on a greased cookie sheet, and brush with olive oil. (Optional: season with salt or other seasonings.)
Bake the tortilla strips for about 5 minutes, then give a quick stir and/or flip. Bake for about 5 minutes more or until they are crispy and golden.
- Calories: 479.05kcal
- Fat: 15.01g
- Saturated Fat: 3.12g
- Trans Fat: 0.06g
- Monounsaturated Fat: 7.89g
- Polyunsaturated Fat: 2.83g
- Carbohydrates: 61.11g
- Fiber: 13.90g
- Sugar: 9.33g
- Protein: 29.49g
- Cholesterol: 38.99mg
- Sodium: 497.90mg
- Calcium: 112.73mg
- Potassium: 1459.83mg
- Iron: 4.68mg
- Vitamin A: 55.78µg
- Vitamin C: 43.50mg
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