Easy Crock Pot Chicken Tortilla Soup Recipe | Low Carb Slow Cooker Tortilla Soup
Simply toss the ingredients in for this easy and healthy Crock Pot chicken tortilla soup and forget about it until dinner time. This Crock Pot soup recipe has flavors and vegetables that everyone will love.
The leftovers can easily be frozen in freezer bags for easy meal planning, too. Toss this easy Crock Pot chicken tortilla soup in the slow cooker for an easy meal any night of the week.
It easily converts to a ketogenic recipe for a low-carb diet, too! Finding easy recipes is so helpful for busy weeknights filled with work and activities.
This Crock Pot chicken tortilla soup recipe is so easy. When you eliminate the chips or the cheese, it easily makes a low-carb or ketogenic diet meal.
This low-carb slow-cooker chicken tortilla soup is loaded with flavor, and everyone in the family loves it, too!
Easy Crock Pot Chicken Tortilla Soup Recipe | Low Carb Slow Cooker Tortilla Soup
Chicken tortilla soup has many different flavors that come together in an immaculate soup. Those flavors come from many different ingredients. However, don’t let the list of ingredients scare you off.
The ingredients are mostly canned food that you just open and dump into the crockpot. In fact, you only need to break the knife out once for this recipe.
The canned goods include crushed tomatoes, fire-roasted diced tomatoes, chicken stock, diced green chilies, and fire-roasted bell peppers.
Of course, you will need the chicken which can be shredded with forks after they cook. The rest of the ingredients include minced onions, frozen corn, tortilla chips, olive oil, ground cumin, chili powder, paprika, and salt.
how to make Homemade Tortilla Soup
Coat the edge of your crock pot or slow cooker with cooking spray.
Place the olive oil, spices, tomatoes, chicken stock, thawed chicken, and green chilies in a 6-quart crock pot or slow cooker.
Cover and cook on low for six hours.
After six hours, stir the soup and add the corn and red bell peppers. Cut up the chicken with kitchen scissors so it is shredded or cubed for the soup.
Place the lid on and cook the Crock Pot chicken tortilla soup for an additional hour.
Top each bowl of soup with shredded cheese before serving, and garnish with tortilla chips.
Cheers, and we hope you enjoy this deliciously easy Crock Pot chicken tortilla soup as much as we do!
Crockpot Chicken Tortilla Soup
Ingredients
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp sweet paprika
- 1/8 tsp salt
- 2 tsp minced onions
- 1 28 ounce can crushed tomatoes
- 1 14.5 ounce can fire roasted diced tomatoes
- 4 cups chicken stock
- 1 4 ounce can diced green chilies drained
- 1.5 lbs thawed chicken breast
- 1.5 cups frozen corn
- 1 8 ounce jar fire roasted red bell peppers
- 1 bag tortilla chips Chica Chips are preferred
- 1 8 ounce bag shredded cheddar cheese
Instructions
- Coat the edge of your crock pot or slow cooker with cooking spray.
- Place the olive oil, spices, tomatoes, chicken stock, thawed chicken, and green chilies in a 6-quart crock pot or slow cooker.
- Cover and cook on low for six hours.
- After six hours, stir the soup and add the corn and red bell peppers. Cut up the chicken with kitchen scissors so it is shredded or cubed for the soup.
- Place the lid on and cook the Crock Pot chicken tortilla soup for an additional hour.
- Top each bowl of soup with shredded cheese before serving and garnish with tortilla chips.
- Cheers and we hope you enjoy this deliciously easy Crock Pot chicken tortilla soup as much as we do!
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