I originally shared this recipe with you over a month ago, and the response on it was great. I wanted to re-post it again in case anyone missed it the first time around.
So if you wake up exhausted tomorrow morning from passing out Halloween candy all night, whip up this easy peasy recipe for chicken tortilla soup in the crock pot and let it simmer on low until dinner time. Trust me, this recipe rocks!
Ingredients {slightly adapted from Spark Recipes}
1 pound frozen chicken {you’ll shred it in the crock pot just before serving}
1 {15 ounce} can diced tomatoes {I used Italian style}
1 {10 ounce} can enchilada sauce {I used mild}
1 large onion, chopped
2 cloves garlic, minced
32 oz chicken broth {thanks Vitacost}
1 teaspoon cumin
1 teaspoon fresh freshly ground salt
1/4 teaspoon freshly ground black pepper
2 cups frozen corn {canned would be fine}
1 can S&W black beans with jalapenos {rinsed}
Directions
Place all of the ingredients in a large crock pot, stir, cover, and cook on the low setting for 8 hours or on the high setting for 4 hours. Once the chicken tortilla soup has finished cooking, using two forks, shred the chicken in the crock pot. Stir, and ladle in to bowls. Serve with crushed tortilla chips, sour cream or fresh guacamole.
American Heart Association Healthy Slow Cooker Cookbook
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Leanna says
Um, I’m making your honey chicken tomorrow in the crock pot. 🙂
Mavis says
Let me know how you like it! 🙂
Lynn says
This soup is amazing…I still have a baggie or two out in my freezer! Thanks for sharing it for a second time!
JustD says
Mavis, I love you!
But do you mind me giving you a recipe that was shared with me?
1 Costco chicken diced and shredded (slightly more expensive than a FREE pound of chicken but bear with me)
1 can (15 oz) diced tomatoes
1 can (15 oz) corn, drained
1 can (16 oz) green enchilada sauce
1 can (16 oz) pinto beans, drained and rinsed
1 can (15 oz) chicken broth
1/2 med onion, chopped
1 can (4 oz.) chopped green chile’s
2T minced garlic
1 heaping t. Cumin
1 heaping t. Chili Powder
1 t. salt
1 t. pepper
2 cups water
Cook in crock pot on low for 6-8 hourse. Garnish with Cilantro, crushed totrilla chips, shredded mexican cheese, avocado and sour cream,
No offense, but IMHO,
BEST.
CHICKEN.
TORTILLA.
SOUP.
EVER.
Lisa says
I’ve made it twice since you first posted it and my family loved it!
Mavis says
Yay! I’m glad your family loved it! 🙂
Beckybeq says
My son LOVES this soup and asked for it three times in a week. It’s hard to find stuff he likes (autism +gluten free diet) so this is a blessing! I simplified it by using my own canned chicken so I can whip it up in about 15 mins flat when he’s hungry.
Dawn says
So glad you posted this again, I made it a month ago when you posted it and my family loved it! !(and they are super picky!) I misplaced the recipe as was just about to search through your recipe tab until I found it!!
caryn says
I made this after the first time you posted it, for a retirement party, everyone loved it and raved about it…..thanks! Definietly a keeper!
Barbara says
Best way to shred any well-done meat, including chicken: Put it into the bowl of a mixer and use the paddle attachment on the lowest setting. I have a KitchenAid, but I’m told that any mixer will do this for you. You will have shredded meat in about 5 or 6 seconds. I make it in bulk now and vacuum pack, then freeze, the meats we eat shredded so I always have a packet of it ready to go. It saved my sanity when I had to cook and shred 5 pounds of chicken for chicken salad for a family gathering. I like to cook the chicken in a little chicken broth and keep it in the packs with the meat to keep it moist.