Crockpot Chicken Tortilla Soup
The easiest, healthiest and tastiest recipe for Crockpot Chicken Tortilla Soup. Set it and forget it!
Servings 8 servings
Calories 374kcal
Ingredients
- 3 tablespoons olive oil
- 1 1/2 cups yellow onion diced
- 1 large clove garlic grated
- 1 cup carrot diced
- 1 small zucchini diced
- 15.5 oz. sweet corn (1 can) drained
- 15 oz. black beans (1 can) drained and rinsed
- 15 oz. cannellini beans (1 can) drained and rinsed
- 10 oz. Rotel (1 can)
- 4.5 oz mild green chiles (1 small can)
- salt & pepper to taste
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 2 chicken breasts boneless, skinless; about 1 pound
- 6 cups chicken stock
- 5 corn tortillas cut into strips
- toppings if desired: fresh cilantro, chips, sour cream, avocado, etc.
Instructions
- Heat olive oil over medium heat in large skillet. Sautee onion, zucchini, carrot and garlic for 5-7 minutes or until veggies start to become tender.
- Add all canned ingredients to cold crockpot.
- Pour in cooked veggies.
- Add in chicken stock, spices and whole raw chicken breasts. Cover and cook on high for 4 hours or until chicken is thoroughly cooked.
- Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10-20 minutes.
- Ladle into bowls and serve with any desired toppings.
Nutrition
Calories: 374kcal | Carbohydrates: 53g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 432mg | Potassium: 883mg | Fiber: 11g | Sugar: 9g | Vitamin A: 3172IU | Vitamin C: 15mg | Calcium: 106mg | Iron: 4mg