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Chicken Tortilla Soup in the Crock Pot

The easiest, healthiest and tastiest recipe for Chicken Tortilla Soup in the Crock Pot, guaranteed. Set it and forget it, try it, today!
Course Dinner
Cuisine Mexican
Keyword Chicken Tortilla Soup, Chicken Tortilla Soup Crock Pot, Slow Cooker Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 376kcal
Author Lauren

Ingredients

  • 1 1/2 cups yellow onion diced
  • 1 large clove garlic grated
  • 1 cup carrot diced
  • 1 small zucchini diced
  • 2 ears sweet corn cut off the cob {or 1 1/2 cups frozen corn}
  • 15 oz. black beans (1 can) drained and rinsed
  • 15 oz. cannellini beans (1 can) drained and rinsed
  • 15 oz. tomato sauce (1 can)
  • salt & pepper to taste
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 2 chicken breasts
  • 6 cups chicken stock
  • 5 corn tortillas cut into strips
  • toppings if desired: fresh cilantro, chips, sour cream, avocado, etc.
US Customary - Metric

Instructions

  • Place onion, garlic, carrot, zucchini, corn, beans, tomato sauce, chicken and spices into a large plastic food storage bag. Lay flat in freezer and store in the freezer for up to 3 months.
  • To cook, defrost the bag of ingredients in fridge 24 hours prior.
  • Pour ingredients into a crockpot with chicken stock. Cook on high 3-4 hours or until chicken is thoroughly cooked.
  • Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10 minutes.
  • Ladle into bowls and serve with any desired toppings.

Nutrition

Calories: 376kcal | Carbohydrates: 57g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 942mg | Potassium: 1162mg | Fiber: 14g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 16.1mg | Calcium: 134mg | Iron: 5.9mg