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Chicken Tortilla Soup Crock Pot

This straightforward Chicken hot cake Soup is filled with flavor, straightforward to arrange and makes the house smell insanely wonderful. created with chicken, tomatoes, onion and a full heap of lusciousness, it makes an outsized batch that feeds my family of seven and many additional.

Chicken Tortilla Soup Crock Pot

I have many recipes that area unit my “to-go-tos” once it involves exploitation my crockpot, and Chicken hot cake Soup is one in every of them. What i like regarding this version of Chicken hot cake Soup Crock Pot is that it’s fully versatile. 

You've got your core ingredients, then all the extra toppings or ingredients you'll add in or not and build this soup precisely however you would like it or however your family can eat it. whereas I in person am fond of it absolutely loaded as pictured on top of, my husband hates beans and corn, thus to form it his approach, I merely don’t add those within the soup and serve them on the facet instead. thus we have a tendency to each leave with a bowl of soup we have a tendency to love.

Not solely is that this slow cookware soup improbably sapid, it's that approach with simply many easy ingredients. that makes the school assignment time stripped, that throughout the busy college, somple direction with few ingredients is right to Pine Tree State.

My direction for Chicken hot cake Soup direction has spirited colours and simply makes a surprising meal. It all starts with the deep tone of the broth, and by adding in some recent vegetables and chicken, you've got a good foundation from that to create. 

Chicken Tortilla Soup Crock Pot


  • Chicken Tortilla Soup Base
  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 cans chicken broth 14.5-ounce cans
  • 2 chicken breast
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 14 ounces red enchilada sauce
  • 1-2 cups heavy cream to make it creamy if desired
  • 1 can pinto beans drained
  • 1 1/2 cups corn frozen
  • 1/2 cup fresh cilantro


  1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
  2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
  3. Once the chicken is cooked shred the chicken. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.  Serve with your choice of garnishes.

Recipe From : Dash Of Sanity

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