How to Make the Best Crockpot Chicken Tortilla Soup
Image credit: The Country Cook on Youtube
You are definitely going to love this crock pot chicken tortilla soup by The Country Cook on YouTube. The best recipe is one that is easy to make and will surely be a family favorite. A burst of chicken tortilla flavor in a soup. Whip it in the crockpot before you go to work in the morning, and it should be ready by the time you get home. I guarantee that it won’t take you more than 5–10 minutes to prepare it in the crockpot, and it’s worth every minute. You can also serve it with some cornbread to make a whole meal.
Ingredients:
- 1 pound chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 15 ounce can beef or chicken broth
- 1 cup water
- 15-ounce corn, undrained
- 15-ounce diced tomatoes and green chiles (Rotel), undrained
- 11-ounce enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
- salt and pepper, to taste
- shredded cheese for topping
- crunchy tortilla strips for topping
Directions:
Prepare all the needed ingredients as listed above.
Place 1 pound of sliced chicken breasts in a 5-quart crockpot. Season the chicken with a bit of salt and pepper. Add in 1 medium-sized diced onion and 2 cloves of minced garlic.
Pour in 15 ounces of beef or chicken broth, 1 cup of water, 15 ounces of corn, 15 ounces of diced tomatoes, and 11 ounces of enchilada sauce. Then, sprinkle in 1 packet of taco seasoning and ½ chili powder. Stir all the ingredients until well incorporated.
Place the lid on the pot and cook for about 8–10 hours on low heat. Take out the chicken breasts and shred them using two forks 15 minutes before serving. The chicken should be easily shredded. Place the shredded chicken back in the pot and stir well.
Let the chicken cook for an additional 15 minutes.
To serve, top with shredded cheese and crisp tortilla strips. Share with your family and friends. Don’t forget to enjoy!
