CROCK POT CHICKEN TORTILLA SOUP

Prep Time: 10 mins | Cook Time: 10 hrs 15 mins | Total Time: 10 hrs 25 mins | Yield: 6 Servings

If you have time to spare before dinner, then you need to consider trying this awesome recipe! This Crock Pot Chicken Tortilla Soup is so comforting and full of delicious flavors that you are going to love! This recipe can yield up to 6 servings.

Ingredients:

15 oz. can of beef or chicken broth

15 oz. can of diced tomatoes and green chiles (Rotel), undrained

2 cloves garlic, minced

salt and pepper, to taste

1 lb. chicken breasts

11 oz. can enchilada sauce

1 packet of taco seasoning

1 medium onion, diced

½ tsp chili powder

crunchy tortilla strips, for topping

1 c water

shredded cheese, for topping

15 oz. can corn, undrained

Directions:

Lay the chicken breasts on the bottom of a 5-quart crock pot and arrange them in a single layer.

Sprinkle salt and pepper over the chicken breasts.

Scatter the minced garlic and onion slices over the chicken breasts.

Add water, broth, enchilada sauce, diced tomatoes, and corn over the chicken.

Season with chili powder and taco seasoning to taste. Stir everything until well blended.

Cover the pot, then cook the chicken for about 8 to 10 minutes on a low setting.

Remove the chicken breasts from the pot, then use two forks to shred them into small pieces.

Add the shredded chicken breasts back into the pot, then stir until well combined. Cook for 15 more minutes.

Top each serving with crispy tortilla strips and shredded cheese.

Serve and enjoy!

Notes:

For the best experience, serve this with crispy tortilla strips and shredded cheese.

You can add black beans if you prefer.

You can garnish each serving with freshly chopped cilantro and avocado slices.

Nutrition Facts: