Healthy Crock Pot Chicken Tortilla Soup

I love my crock pot! Like, mildly obsessed. I have four boys, two of which are in football and have practice EVERY. SINGLE. NIGHT. Well, until school starts at least – which is next week, yay!! I bet you’re thinking “Oh, those poor boys!” But you really should be thinking, “Oh you poor mom!” :) I end up shuttling those boys around to and from practices all while dealing with my two toddler boys who are only a scarce 11 MONTHS APART! (Can you tell I’m feeling the caps lock today, ha!)

Anywho, my evenings are crazy and it’s so nice to be able to throw some ingredients into my trusty crock pot in the morning and let it cook. Then I can happily pick up my boys from practice at night, force them to shower, and then we can all sit down together and have a home-cooked meal that I didn’t slave over the stove for! Doesn’t that sound nice?!
 For reals, you will love this soup! It’s one of those super basic & versatile recipes but the flavors are amazing. It’s so easy and tastes like a million bucks!

CROCK POT CHICKEN TORTILLA SOUP: (recipe adapted from Allrecipes)

Printable Version HERE

Ingredients:

  • 4 uncooked boneless, skinless chicken breasts

  • 1 (15 oz) can crushed tomatoes, undrained

  • 1 (10 oz) can red enchilada sauce

  • 1 (15 oz) can black beans, drained & rinsed

  • 1 medium onion, chopped

  • 1 (4 oz) can chopped green chile peppers

  • 2 cloves garlic, minced

  • 1 package frozen corn (about 14 oz)

  • 2 (14.5 ounce) cans chicken broth

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp salt

  • 1/4 tsp pepper

  • 1 bay leaf

  • corn tortillas
  • cooking spray

Directions:

1.     Place chicken, tomatoes, enchilada sauce, black beans, onion, green chiles, corn and garlic into your crock pot. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2.     When fully cooked, pull chicken out and shred. Place back inside crock pot. 
3.     Preheat oven to 400 degrees. Lightly spray both sides of tortillas with cooking spray. Cut tortillas into strips using a pizza cutter, then spread on a baking sheet. Sprinkle some Lawry’s seasoning salt or just plain salt and pepper if desired.
4.     Bake in preheated oven until crisp, about 10 to 15 minutes. To serve soup, top with cheese, avocado, green onions or any other add-in you like and then sprinkle tortilla strips on top. ENJOY!!

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side–> to see what I cook up next! (I follow back!) I’m also on PINTEREST and FACEBOOK too! Thanks! :)

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Comments

  1. says

    Oh I love Tortilla soup but don’t always have time to make the long way, I can’t wait to try it. I would love it if you would come share it on I Freakin’ Did it Friday @ Miss Information

  2. says

    This soup looks like something my family would love. I’m pinning it for when the weather turns a little cooler! Thanks for sharing on Foodie Friends Friday! Please come back and VOTE on Sunday!

  3. says

    This soup sounds so good! Makes me wish cooler weather was coming quicker than it is!! This week’s Mom’s Test Meal Mondays theme is slow-cooker recipes ~ I would love for you to share this!

    Hope you had a great day!

  4. says

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a fabulous holiday weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  5. Anonymous says

    New follower here! I’ve just made this today and I made a couple of adjustments of my own if you don’t mind me sharing. I had a couple of things in my fridge I wanted to use up, so I added diced serrano and jalapeno peppers (seeds and all!) to the soup, possibly because I’m crazy, but more likely because I love, love, love spicy food. I don’t recommend doing this if you have a low tolerance for heat, but I found the peppers give it a rich, authentic Mexican/desert feel to it. Have it with a cold beer and you’re good to go. Additionally, I made my own enchilada sauce because the ones I found at my local supermarket contain an insane amount of sodium. I looked at the ingredients on some of the jars and it seems like it’s just spices I already own (paprika, onion powder, etc.), corn starch and some tomato paste. Just a suggestion for those who are watching their sodium intake (but not their beer intake, apparently…)

  6. says

    I have now made this recipe twice and it is SOOOOO good! Both times I made it while I was at home during my one hour lunch break. It is a quick meal to throw together and by starting it on my lunch and setting the crock pot on high, by the time I get home from work after picking my girls up the soup is done and the house smells amazing! Last time I froze several single servings in Ziploc bags. It was so easy to take a bag out, run it under warm water to thaw a bit and then put it in a microwavable bowl, heat and eat! Thank you for sharing this recipe. It is a definite keeper!

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