Easy Slow Cooker Chicken Tortilla Soup
Do you eat soups as a meal? Well, we do and its so comforting, satisfying and filling. And this Tortilla soup didn’t disappoint.
Remember “SET IT AND FORGET IT” ? HA! Well, that’s what this soup is all about. Put everything into the pot and it’s done in 6 hours. Slow cooker HEAVEN.
You don’t actually have to take the chicken out of the pot – it really pulls apart on its own. I used kitchen tongs to pulled them apart and mix them up and then we ate.
The other thing that I like about this soup – is that everyone can make it their own. Add cheese or not, add chips or not, add avocado or not (if you don’t then we aren’t friends) ….you get the point.
I used Bone Broth in this recipe.
3 facts about Chicken Bone Broth.
Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids.
I love this article.
Wait a Second, Are Bone Broth and Stock the Same Thing
I love Bonafide Provisions Read their About page, and you will be hooked.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Easy Slow Cooker Chicken Tortilla Soup
- Total Time: 2 hours 5 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
A simple soup with delicious depth of flavors. Top it with your favorite garnishes.
Ingredients
Scale
- 3–4 boneless chicken breasts
- 1 14oz can roasted tomatoes with chiles
- 1 14 oz can red enchilada sauce
- 1 1/2 quart chicken bone broth
- 1/2 onion, sliced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 3 garlic cloves, chopped
- a bunch of fresh cilantro
- 1 lime, quartered
Instructions
- Add everything into your slow cooker bowl. Set on high for 2 hours.
- Remove the chicken breast to a cutting board or shallow bowl. Shred with two forks or tongs.
- Add the chicken back into the soup mixture and stir slightly to combine.
- Serve hot with a squeeze of lime and cilantro. It’s great with corn bread, tortilla chips, and avocado.
Notes
*Tip: add a can of black or pinto beans – if beans are your thing. Add frozen corn, if that’s your thing.
- Prep Time: 5
- Cook Time: 120
- Category: soup
- Method: Slow Cooked
- Cuisine: Mexican
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2 Responses
Do you think I could make this in the instant pot?
Yes, totally! Maybe 15-20 minutes on high pressure.