46. Recipe: Crockpot Tortilla Soup
This version of tortilla soup has the slow cooker doing all the work. With chicken, tomatoes, corn, beans, and some delicious toppings, it’s an all-in-one meal.
Skill level: Beginner
Start to Finish: 8 hours, 25 minutes
Prep: 15 minutes
Cook: 8 hours, 10 minutes
1 lb. boneless, skinless, chicken breasts, shredded or 3/4 pound rotisserie chicken
1 (28 oz.) can diced tomatoes
1 (4 oz.) can chopped green chiles, drained
1 cup frozen corn, thawed or 1 cup quinoa, cooked
1 (15 oz.) can black beans, drained and rinsed
1 white onion, diced
1 bell pepper, diced
1 jalapeño pepper, diced and deseeded (keep seeds for more heat!)
2 cloves garlic, minced
3 cups low sodium chicken broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Additional Toppings: Avocado, Mexican cheese, tortilla strips
1. If using raw chicken (otherwise skip to step 2), place chicken breasts in a saucepan with 1 tablespoon olive oil. Cook over medium-high heat for 5 minutes. Flip chicken breasts and add enough water to cover them. Simmer for another 7-10 minutes, until chicken is fully cooked. Remove chicken from pan and place on plate or cutting board. Once cooled, use two forks to shred the chicken breasts.
2. Place shredded chicken and all other ingredients together in crockpot. Cook on high for 3-4 hours or low for 7-8 hours, stirring occasionally.
3. To make fresh tortilla strips, slice corn tortillas into thin strips. Preheat oven to 350 degrees Fahrenheit. Place on baking sheet sprayed with nonstick cooking spray. Sprinkle ground paprika on top and bake until crispy (about 10 minutes). Let cool and place on top of soup with a pinch of Mexican cheese and a few slices of fresh avocado.
Recipe and photo by Angie Asche MS, RD, LMNT of Eleat Sports Nutrition, LLC.
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