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: 2 -4 carrots, sliced; 2 potatoes, cubed; 2 -4 stalks celery & leaves, sliced; 4 boneless skinless chicken breast halves, cubed; 1 large onion, diced; 3 -4 garlic cloves, crushed and minced; 2 (14 1/2 ounce) cans stewed tomatoes; 1 (7 ounce) can mild green chilies, diced; 1 teaspoon italian seasoning; 2 -3 tablespoons chili powder; 1 tablespoon seasoning salt; 1 teaspoon ground black pepper; 12-1 teaspoon salt (adjust to taste); 6 cups chicken broth; 1 teaspoon instant chicken bouillon powder; 3 zucchini, sliced (add to pot last 2 hours); 2 yellow squash, sliced (add to pot last 2 hours); corn tortilla, cut into small thin strips; vegetable oil, for cooking tortilla strips; avocado; fresh cilantro; shredded monterey jack cheese; 12 lemon

Servings: persons

2 -4 carrots, sliced
2 potatoes, cubed
2 -4 stalks celery & leaves, sliced
4 boneless skinless chicken breast halves, cubed
1 large onion, diced
3 -4 garlic cloves, crushed and minced
2 (14 1/2 ounce) cans stewed tomatoes
1 (7 ounce) can mild green chilies, diced
1 teaspoon italian seasoning
2 -3 tablespoons chili powder
1 tablespoon seasoning salt
1 teaspoon ground black pepper
12-1 teaspoon salt (adjust to taste)
6 cups chicken broth
1 teaspoon instant chicken bouillon powder
3 zucchini, sliced (add to pot last 2 hours)
2 yellow squash, sliced (add to pot last 2 hours)
corn tortilla, cut into small thin strips
vegetable oil, for cooking tortilla strips
avocado
fresh cilantro
shredded monterey jack cheese
12 lemon

1
Put first 15 ingredients, in order given, in pot.
2
Do not stir.
3
cover and cook on low for 8-10 hours.
4
add your zucchini and squash to pot after soup has cooked for 6-8 hours, (if you add the zucchini and squash too soon, they.
5
become too mushy).
6
when soup is done, squeeze 1/2 lemon or lime juice in soup and stir.
7
before soup is done slice tortillas into small thin strips, (the thinner the strips,.
8
the crispier they will be when you fry.
9
them).
10
heat vegetable oil in skillet, and.
11
fry tortilla strips until crispy.
12
fill bowls with soup, sprinkle each bowl with cilantro, cheese, avocado, (about 1 tablespoons each), and about 2-3 tablespoons of tortilla strips.
13
(or however much you like).

1059

kcal

Calories

Fat

Carbs

154

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 23 ingredients. The key ingredients include: 2 -4 carrots, sliced, 2 potatoes, cubed, 2 -4 stalks celery & leaves, sliced, 4 boneless skinless chicken breast halves, cubed, 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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