Crock Pot Chicken Tortilla Soup
Easy Crock Pot Chicken Tortilla Soup with enchilada sauce, fire-roasted tomatoes, black beans, and tender chicken, topped with crushed tortilla chips. Budget-friendly with bold flavor that's not too spicy. The whole family loves it! Ready in 10 minutes of prep.
Servings: 10
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 onion diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 (19 ounce) can red enchilada sauce
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can black beans drained and rinsed
- 1 (4 ounce) can mild diced green chiles
- 1 cup frozen sweet corn
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon pepper
- 1 lime juiced
For Serving
- 1 bag tortilla chips
- avocado, sour cream, shredded cheese, cilantro, lime wedge optional garnishes
Instructions
- Add all ingredients, except the lime juice, to slow cooker. Stir.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is cooked through to 165°F and tender.
- Remove chicken and shred with two forks or dice. Return to the crock pot. Add the juice of one lime and stir.
- To serve: Add soup to bowl and top with crushed tortilla chips. Add desired garnishes such as diced avocado, sour cream, shredded cheese, cilantro, or extra lime wedges.
Notes
Storage: Store in an airtight container in the refrigerator for 3-5 days. Freeze for up to 3 months. Reheat on the stovetop.
