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Slow Cooker Chicken Tortilla Soup Recipe

Chicken Tortilla Soup with Avocado #AmazingAvoCinco

Here is recipe 4 from my Cinco de Mayo party! Chicken Tortilla Soup! This was my first time ever using a jalapeno pepper. I made sure to wear gloves so that I didn’t accidentally get pepper juice on me. I can imagine doing that, I’m such a klutz! This recipe also came from the cookbook that I’m reviewing: Triple Slow Cooker Entertaining: 100 Plus Recipes and 30 Party Plans. I’ll be sharing one more recipe before I completely share my thoughts on the book since it’s a Triple Slow Cooker book, I of course, made three recipes! 🙂 The first recipe I made was Tex Mex Spinach Dip. While this recipe was a little hot for me, I think it was great! My husband said it was really good. Trisha from Night Owl Mama said it was way too hot for her. (Lightweight! Just kidding.) 

Chicken Tortilla Soup Recipe
Ingredients
  • 2 tbsp vegetable oil (I used coconut)
  • 12 oz boneless skinless chicken breasts, cut into ½" pieces
  • 2- 6" corn tortillas torn into bite-size pieces
  • 1 jalapeno pepper, seeded and chopped
  • ½ onion, chopped
  • ½ red bell pepper, chopped
  • 4 tsp ground cumin
  • 1 tbsp dry minced (granulated) garlic
  • 1 tbsp chili powder
  • ⅛ tsp cayenne pepper (or to taste)
  • 1- 14 oz can of diced tomatoes, with juice
  • 1- 8 oz can tomato sauce
  • 3½ cups reduced-sodium ready-to-use chicken broth
  • salt and freshly ground pepper
  • Minced fresh cilantro, shredded cheddar cheese, avocado, sour cream and/or crushed tortilla chips (for toppings)
Instructions
  1. In a large skillet, heat oil over medium-high heat. Add chicken and cook, stirring often, for 5 to 7 minutes or until lightly browned on all sides.
  2. Transfer chicken to one slow cooker stoneware. Stir in tortillas, jalapeno, onion, red pepper, cumin, garlic, chili powder, cayenne, tomatoes with juice, tomato sauce and broth. Season to taste with salt and black pepper.
  3. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until chicken is no longer pink inside and vegetables are tender. Turn to Warm for serving.
  4. To serve, ladle soup into bowls and top with cilantro, cheddar, avocado, sour cream and tortilla chips as desired.

Chicken Tortilla Soup #AmazingAvoCinco

 

 

About the author

Paula Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.

Paula About Paula

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.

Comments

  1. I would leave out the jalapeno because I am a sissy, but otherwise, that would make a great cold day meal!
    Sara Phillips´s last blog post ..DIY Fence Table

  2. shelly peterson says:

    YUMMM! I have always wanted to try and make this and now that I found a good recipe, I am going to do just that. thanks for sharing:)

  3. Looks delicious! Thank you for the recipe

  4. marilyn crider says:

    I’ve always wanted to try to make tortialla soup…in the crockpot is even better =)!

  5. And you had me at Avocado. This recipe for the crockpot makes one of my favorite soups uber easy.
    Deb@SimplePlate´s last blog post ..Authentic Southern Fried Chicken

  6. I never thought of making tortilla soup in a sow cooker but man does this look good!!! I want to try it! it is my favorite soup!

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