Crock Pot Chicken Tortilla Soup Recipe

Name: Crock Pot Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken, poached and shredded; ¼ cup poblano pepper, seeded & diced; ¼ cup jalapeno pepper, seeded & diced; ¼ cup serrano pepper, seeded & diced; 1 cup onion, peeled & diced; 1 green bell pepper, seeded & diced; 1 red bell pepper, seeded & diced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 14 lb corn tortilla, torn in squares; 1 (14 1/2 ounce) can crushed tomatoes, with liquid; 1 (14 1/2 ounce) can diced tomatoes, with liquid; 1 (4 ounce) can tomato paste; 1 teaspoon oregano; 2 tablespoons chili powder; 2 tablespoons cumin; 2 tablespoons cayenne pepper; 1 teaspoon black pepper; 12 gallon chicken broth; 10 ounces frozen corn (optional); ¼ cup cilantro leaf; ½ teaspoon garlic salt (to taste); 2 avocados (optional); ¼ cup cheddar cheese, Grated (optional); ¼ cup monterey jack cheese, Grated (optional); 4 tortillas, sliced into 1/2-inch strips and baked until crispy (optional); 4 ounces sour cream (optional)

Servings: persons

1 lb chicken, poached and shredded
¼ cup poblano pepper, seeded & diced
¼ cup jalapeno pepper, seeded & diced
¼ cup serrano pepper, seeded & diced
1 cup onion, peeled & diced
1 green bell pepper, seeded & diced
1 red bell pepper, seeded & diced
2 tablespoons olive oil
1 teaspoon garlic powder
14 lb corn tortilla, torn in squares
1 (14 1/2 ounce) can crushed tomatoes, with liquid
1 (14 1/2 ounce) can diced tomatoes, with liquid
1 (4 ounce) can tomato paste
1 teaspoon oregano
2 tablespoons chili powder
2 tablespoons cumin
2 tablespoons cayenne pepper
1 teaspoon black pepper
12 gallon chicken broth
10 ounces frozen corn (optional)
¼ cup cilantro leaf
½ teaspoon garlic salt (to taste)
2 avocados (optional)
¼ cup cheddar cheese, Grated (optional)
¼ cup monterey jack cheese, Grated (optional)
4 tortillas, sliced into 1/2-inch strips and baked until crispy (optional)
4 ounces sour cream (optional)

1
In a skillet, saute peppers, onions, poblanos, garlic and tortillas in olive oil for 5 minutes.
2
In 6 quart stock pot add the skillet contents, chicken broth, canned tomatoes and chicken.
3
Cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened.
4
(4 hours on low, 2 hours on high in my crock pot).
5
Add cilantro and frozen corn and cook until corn is thawed (around 15 mins).
6
You can also add water or chicken broth if the soup is too thick.
7
Top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices (to me the garnish makes this soup, I never make it without).

2394

kcal

Calories

Fat

337

Carbs

187

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 lb chicken, poached and shredded, ¼ cup poblano pepper, seeded & diced, ¼ cup jalapeno pepper, seeded & diced, ¼ cup serrano pepper, seeded & diced, and more.

Yes, Crock Pot Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Chicken Tortilla Soup

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