The end of winter is almost here and is the perfect time to break out that crock pot (or slow cooker) one more time before Spring. While the cool temperatures keep us all holed up inside, you might as well warm up with something delicious and easy, right?
This crock pot chicken tortilla soup is one of my absolute favorite recipes. It’s the perfect recipe to serve a crowd if you’re having a viewing party, game night, or just a gathering of neighbors. You don’t need a huge kitchen to pull this dinner off because all you need is a crock pot! I love “one pot” cooking because less mess!
Now as normal, I highly encourage you to tailor my recipes to fit your favorite flavors. Love things spicy? Add 2 teaspoons of chili powder or a few dashes of your favorite hot sauce to this soup. Vegetarian? Skip the chicken and add in diced bell peppers and carrots (and swap in vegetable broth for chicken broth). This is the perfect tortilla soup base that allows you to truly make it your own. Or you can try my recipe exactly. You won’t be disappointed!
Speaking of viewing parties and game nights, I feel like we are all meeting out at restaurants and bars more often as opposed to inviting neighbors and friends over to our apartments. Am I right? We ought to change that because cozy, intimate nights in with friends are much more fun! I’m challenging you to throw at least one little get-together this winter season. Serve up this crock pot chicken tortilla soup and your friends will be knocking on your door every weekend — or just give them this recipe!
CROCK POT CHICKEN TORTILLA SOUP
-3 cups chicken broth
-1 can corn, rinsed and drained
-1 can black beans, rinsed and drained
-1 can fire roasted petite diced tomatoes
-1 medium yellow onion, diced
-1 can enchilada sauce
-2 cloves garlic, minced
-1 teaspoon salt
-1 teaspoon pepper
-½ teaspoon cumin
-1 pound chicken (3-4 chicken breasts or 1 rotisserie chicken)
Garnishing: cilantro, shredded cheese, avocados, tortilla strips, sour cream, etc.
Note on chicken: If you’re using a rotisserie chicken that is pre-cooked, just shred the chicken and add it in. If you’re using chicken breasts that aren’t cooked, add them in and once cooked thoroughly, shred and return to soup.
Add everything into crock pot, cover, and cook on low for 8 hours or high for 4 hours. Top with cilantro, shredded cheese, tortilla strips, and avocado before serving!