Crock Pot Chicken Tortilla Soup: An Easy Recipe

May 27, 2023 Post a Comment

Healthy Crock Pot Chicken Tortilla Soup Yummy Healthy Easy from www.yummyhealthyeasy.com

Description

Crock Pot Chicken Tortilla Soup is a delicious, comforting Mexican-inspired soup. It is packed with flavor from tomatillos, jalapenos, cilantro, and cumin. Most of the ingredients can be found in any grocery store, and the prep time for this soup is minimal. This soup is a great option for weeknight dinners, parties, and potlucks. The best part is that it can be cooked in a slow cooker, so all you have to do is set it and forget it! It is a hearty, healthy meal that the whole family will love!

Prep Time

This soup is easy to prepare and the prep time is only 10 minutes. You will need to chop the onion, mince the garlic, and dice the jalapenos. You will also need to remove the skins from the tomatillos and cut them into small pieces. Once the vegetables are prepped, you can start assembling the soup ingredients in the slow cooker.

Cook Time

This Crock Pot Chicken Tortilla Soup takes about 3 hours to cook on high heat, or 6 hours on low heat. You will know it is done when the chicken is cooked through and the vegetables are tender. You can adjust the cooking time depending on the size of the pieces of chicken you are using.

Ingredients

1 onion, diced
3 cloves garlic, minced
2 jalapenos, diced
2 tomatillos, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
2 boneless skinless chicken breasts, cut into small pieces
1/4 cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
Tortilla chips, for serving
Sour cream and shredded cheese, for serving

Instructions

1. Place the onion, garlic, jalapenos, and tomatillos in the bottom of a slow cooker. Add the black beans, corn, chicken broth, cumin, chili powder, oregano, and chicken. Stir to combine.

2. Cover and cook on high heat for 3 hours, or low heat for 6 hours. When done, the chicken should be cooked through and the vegetables should be tender.

3. Stir in the cilantro and lime juice. Taste and adjust seasoning with salt and pepper.

4. Serve with tortilla chips, sour cream, and shredded cheese.

Equipment

For this recipe, you will need a slow cooker, cutting board, knife, and measuring spoons.

Notes

This soup can easily be made vegetarian by omitting the chicken and using vegetable broth. You can also substitute the chicken for shredded rotisserie chicken if desired.

Nutrition: Per Serving

Calories: 270
Total Fat: 7 g
Saturated Fat: 2 g
Cholesterol: 45 mg
Sodium: 420 mg
Carbohydrate: 35 g
Fiber: 8 g
Sugar: 3 g
Protein: 21 g

Recipe Tips

For a spicier version of this soup, you can add additional jalapenos or a pinch of red pepper flakes. If you prefer a milder flavor, you can omit the jalapenos or reduce the amount used. You can also substitute the canned tomatillos for fresh if desired. For extra creaminess, you can stir in a few tablespoons of heavy cream at the end.

This soup is really versatile and can be served a variety of ways. Serve it with tortilla chips, sour cream, and shredded cheese for a complete meal. You can also serve it over cooked rice or quinoa. It also makes a great topping for tacos or burritos. It is sure to become a family favorite!