First time was a charm with this Chicken Tortilla Crock Pot Soup! I had actually never made Chicken Tortilla Soup so I researched recipes and came up with my own. I love any Mexican food so I am surprised I haven’t tried to make this before. This is a soup I could eat all year round. I made it in the Crock Pot so it’s ready when you get home and it’s super easy to put together the night before. The toppings on this soup are key; the fresh avocado, creamy Mexican cheese, and the crispy tortilla strips on top made it delish!
Chicken Tortilla Crock Pot Soup
3/4-1 lb chicken breast (I like less meat so did 3/4 lb)
4 C chicken broth (low sodium)
1 green pepper (diced)
1 onion (diced)
1 can sweet corn (drain)
1 can diced tomatoes (drained)
1 can green chiles
3 garlic cloves (pressed)
2 T chili powder
Add all of these ingredients to the Crock Pot. Cook on low for 8 hours (after 8 hours have your Crock Pot go to warm).
Once the Crock Pot is done cooking take the chicken breasts out of the pot and shred. The meat will be tender and can easily be shredded. Then add back to the pot.
Now it’s time to add the soup toppings. This is what I added to each bowl.
2 T Mexican cheese
2 T Santa Fe Tortilla Strips
2 slices avocado
I find the easiest way to slice an avocado is to cut the avocado is half, remove the pit, and slice the avocado while it’s still in the outer portion of the avocado.
Top off your soup with your toppings and it’s ready to devour. A corona is a great Chicken Tortilla Crock Pot Soup companion too!
173 calories per serving