Slow Cooker Chicken Tortilla Soup For The Soul!

This chicken tortilla soup is amazing! It tastes so good and smells wonderful while it is cooking in the crock pot. It’s exactly the recipe that I have been on the search for. I was so happy when I found it that I lamented the print out! I do that with all of my favorite recipes! One thing that I do a little different is that instead of sliced avocados, I like to make guacamole and throw a dollop on top of each bowl with the sour cream. That takes this dish from good to great. I also love to get big tortilla chips and scoop this soup right up!

Check out what our friends from A Sweet Pea Chef have to say about this:

“This Slow Cooker Chicken Tortilla Soup is so easy to make and will be the last tortilla soup recipe you’ll ever need.”

Ingredients

• 1 lb chicken breasts boneless and skinless
• 1 lb chicken thighs boneless and skinless
• 4 large vine-ripened tomatoes approx. 4 cups, diced
• 1/2 red onion diced
• 1/2 yellow onion diced
• 3 cloves garlic minced
• 3 cups Swanson low sodium chicken broth
• 1/2 jalapeño seeds and membrane removed, minced
• 1 1/2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp McCormick’s ground black pepper
• 1 tsp McCormick’s chili powder
• 1/2 tsp McCormick’s paprika
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp McCormick’s cayenne pepper
• 1 tbsp lime juice approx. 1/2 lime, plus more for garnish
• 1 1/2 cups frozen corn kernels
• 2 tbsp fresh cilantro chopped
• 6 corn tortillas sliced into strips, divided
• 1/4 cup olive oil for frying the tortilla strips
• avocado sliced for topping

Instructions

1. Lay the chicken into the bowl of a slow cooker.
2. Top with the diced tomatoes, red onion, yellow onion, garlic, chicken stock, jalapeño, cumin, salt, pepper, chili powder, paprika, basil, oregano, cayenne, lime juice, corn, and cilantro. Stir to combine.
3. Take 2 of the 6 corn tortillas (cut into strips) into the liquid in the slow cooker. This will thicken the broth and will dissolve as it cooks.
4. Cover, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Once chicken is tender and can easily be pulled apart, remove from the pot and shred using your fingers (if cool enough) or use two forks. Shred into bite-size pieces and then return to the pot, stirring to incorporate.
6. When ready to serve, heat the olive oil over medium-high heat in a wide pan. Slice the remaining 6 tortillas into thin, long strips.
7. In batches, lightly fry the tortilla strips in the oil until golden brown and crispy. Remove and lay on paper towel to drain. Lightly sprinkle with salt, if desired.
8. To serve, ladle the soup into a bowl. Top with the sliced avocado and fried tortilla strips. Squeeze a little more lime juice over top, if you’d like.

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Quick Tip: Don’t want to make your own tortilla strips? No Problem! Most grocery stores sell them pre-made.

Thanks again to A Sweet Pea Chef for this amazing recipe.