Chicken Tortilla Soup Crock Pot Recipe Rotel
Description
Chicken tortilla soup is a delicious Mexican-style soup made with chicken, tomatoes, chilies, and spices. This version of the classic dish uses a crock pot to slow cook the ingredients and bring out the flavor of the dish. To give it a little kick, we’ve added Rotel tomatoes, a combination of diced tomatoes and green chilies. The result is a hearty and flavorful soup with just enough heat to make it interesting. It’s quick and easy to prepare, and can be served as a main dish or as a side. Serve with a sprinkling of cheese, sour cream, and a few tortilla chips for a complete meal.
Prep time
This hearty and flavorful chicken tortilla soup takes just 15 minutes of prep time before you can start cooking it in your crock pot. In addition to the ingredients listed below, you’ll need a few pantry staples like salt, pepper, and chili powder. Once everything is prepped, all you need to do is dump it in the crock pot and let the slow cooker do the rest.
Cook time
Once everything is in the crock pot, you can let it cook on low for 8-10 hours or on high for 4-5 hours. The longer you let it cook, the more flavorful it will become. You’ll know it’s done when the chicken is cooked through and the vegetables are tender. For the best results, be sure to stir the soup occasionally while it’s cooking, and check the flavor after a few hours.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (14.5 oz) Rotel tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 can (4.5 oz) green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup frozen corn
- 1/2 cup black beans, rinsed and drained
- 1/2 cup heavy cream
- 1/2 cup chopped fresh cilantro
- 1/2 cup shredded cheese, for serving
- Tortilla chips, for serving
Instructions
1. Place the chicken breasts in the bottom of the crock pot. Top with the Rotel, diced tomatoes, green chilies, onion, garlic, and chicken broth. Sprinkle with the chili powder, cumin, salt, and pepper.
2. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
3. When the chicken is cooked through, remove from the crock pot and shred with two forks. Return the shredded chicken to the crock pot.
4. Add the corn, black beans, and heavy cream to the soup. Stir to combine.
5. Cover and cook for an additional 15 minutes.
6. Serve with a sprinkle of cheese, a dollop of sour cream, and a few tortilla chips. Enjoy!
Equipment
To make this chicken tortilla soup, you’ll need a crock pot or slow cooker, a cutting board, a sharp knife, and a few measuring spoons. If you don’t have a crock pot, you can make the soup on the stove top, but you’ll need to simmer it for a few hours to get the best flavor.
Notes
This soup can be made in a traditional pot on the stovetop. Simply cook the ingredients in a large pot over medium heat, stirring occasionally, for 2-3 hours. Alternatively, you can cook the soup in the oven at 350°F for 1-2 hours.
Nutrition: Per Serving
This recipe makes 8 servings. Each serving contains approximately:
- Calories: 313
- Fat: 11g
- Carbohydrates: 19g
- Protein: 28g
- Fiber: 4g
Recipe Tips
For a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables like bell peppers, zucchini, and squash. To make the soup spicier, use hot Rotel tomatoes or add a few dashes of hot sauce. To make it creamier, add a dollop of sour cream or a spoonful of cream cheese. Finally, if you’re looking for a gluten-free version of this soup, you can use corn tortillas instead of flour tortillas.
Post a Comment for "Chicken Tortilla Soup Crock Pot Recipe Rotel"