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 is loaded with flavor 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 those busy weeknights filled with work and activities.
This Crock Pot chicken tortilla soup recipe is so easy and easily makes a low carb or ketogenic diet meal when you eliminate the chips or the cheese. 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 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 of crushed tomatoes
1 14.5 ounces can fire-roasted diced tomatoes
4 cups chicken stock
1 4 ounce can diced green chilies, drained
1.5 pounds thawed chicken breasts
1.5 cups frozen corn
1 8 ounce jar fire roasted red bell peppers
1 bag tortilla chips (We love Chica Chips with Tortilla Soup!)
1 8-ounce bag shredded cheddar cheese
Directions
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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[…] For more details and steps to make it, please follow this link: Low Carb Chicken Tortilla Soup Recipes […]