Crockpot Chicken Tortilla Soup
Check out this absolutely DELICIOUS Crockpot Chicken Tortilla Soup! This recipe is super easy, and turns out AMAZING after a great slow cook! It’s one of those recipes that’s definitely worth trying out when you have the time! Check out some of our other great recipes using the Crockpot, such as our Mexican Dip Recipe, French Toast Recipe, and even our Chicken Noodle Soup Recipe!
Ingredients
- 1 lb Chicken Breast
- 4 cup Chicken Broth
- 1 can Whole Kernel Corn
- 1 can Black Beans
- 1 tbsp minced Garlic
- 2 tsp chili powder
- 1 Onion
- 1 Jalapeno diced seeds removed
- 1 can Rotel not drained
- 1 tbsp chipotle in adobo
- Salt & Pepper to taste
- 1 tsp Cumin
- 1 Bay leaf
- 1/4 cup chopped Cilantro
- 6 Corn tortilla
- 1/4 cup shredded Cheese
Instructions
- All all ingredients except cheese, tortillas, cilantro and corn.
- Cook on low for 8 hours.
- Chicken should now shred with a spoon or fork. Shred chicken.
- Drain and add corn.
- cut 2 tortillas into strips and add to pot.
- Finely chop cilantro leaves and add to soup.
- Cook for another hour.
- Cut remaining tortillas into strips place on baking sheet salt and bake at 350 for 10 minutes.
- Put soup in bowls and garnish with tortilla strips and cheese.
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