Description
This effortless slow-cooker chicken tortilla soup is a hearty and comforting meal perfect for busy weeknights. Featuring tender shredded chicken, a vibrant tomato-chile base, and warm spices, this dump-and-go recipe allows the slow cooker to do all the heavy lifting. It is a family-friendly favorite that delivers rich, consistent flavors and minimal cleanup, ensuring a stress-free dinner that everyone will love.
Ingredients
1 pound boneless chicken breasts
1 medium onion, finely diced
2 cloves garlic, minced
14.5 oz low-sodium chicken broth
1 cup water
15.25 oz corn, undrained
10 oz diced tomatoes with chiles
10 oz mild red enchilada sauce
1 packet taco seasoning
0.5 tsp chili powder
Salt and pepper to taste
Instructions
Place the boneless, skinless chicken breasts in the bottom of a 5-quart crock pot.
Season the chicken with a pinch of salt and pepper.
Add the finely diced onion and minced garlic over the chicken.
Pour in the chicken broth, water, corn, diced tomatoes with chiles, and enchilada sauce.
Sprinkle the taco seasoning and chili powder over the mixture.
Cover and cook on low for 8-10 hours.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir well to incorporate, adjust seasonings if necessary, and serve warm with your favorite toppings.
Notes
Use chicken thighs for a juicier result. Serve with crushed tortilla strips, shredded cheese, avocado, and fresh cilantro for added texture and flavor. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican-Inspired