Chicken Tortilla Crockpot Soup: A Bowl of Comfort

There’s nothing quite like the enticing aroma of Chicken Tortilla Crockpot Soup wafting through your home on a chilly day. Imagine the warmth of tender, shredded chicken mingling with zesty enchilada sauce and the richness of perfectly cooked tomatoes, bringing together a symphony of flavors that dance on your palate. As you take a spoonful, the soup’s hearty texture, punctuated by bursts of sweet corn and the crunch of crisp tortilla strips, will wrap you in a cozy embrace, evoking memories of family gatherings and homemade meals.

This recipe is perfect for those rainy afternoons when you want something easy, comforting, and utterly delicious to warm your soul. Whether you’re hosting a movie night, winding down after a long day, or simply embracing hygge, this soup is your go-to solution. With minimal prep and the slow cooker doing all the heavy lifting, you can enjoy this wholesome dish without any stress.

At a Glance

Prep Time: 15 minutes
Cook Time: 6 to 8 hours (Low) / 3 to 4 hours (High)
Total Time: 6 to 8 hours 15 minutes
Servings: 6-8 people
Difficulty Level: Easy

Nutrition Highlights

Per serving (based on a yield of 8 servings):

Calories: 230
Protein: 20g
Carbohydrates: 24g
Fat: 8g
Fiber: 3g
Sodium: 680mg

This recipe offers a wholesome balance of nutrients, perfect for a satisfying meal. As per registered sources like the Mayo Clinic and CDC, this soup can fit into many dietary needs, providing a good source of protein and fiber while keeping you full and satisfied.

Why You’ll Love It

There’s something inherently inviting about Chicken Tortilla Crockpot Soup that transforms it into a family favorite. The irresistible aroma of cumin and chili powder fills the air, setting a cozy backdrop for any occasion. This recipe is not just about enjoying a meal; it’s about creating memories. You can gather around the table with loved ones, each enjoying a heartwarming bowl full of flavor and comfort.

This dish also offers remarkable ease, making it an excellent choice for busy weekdays or when unexpected guests arrive. Just toss in the ingredients, let the slow cooker do its magic, and enjoy! Plus, with the flexibility of adjusting spiciness and toppings, it caters to everyone’s tastes.

Step-by-Step Instructions

How to Make Chicken Tortilla Crockpot Soup

Ingredients:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
Vegetable oil (for brushing)

Instructions:

Place shredded chicken, mashed tomatoes, enchilada sauce, chopped onion, green chiles, and minced garlic into a slow cooker.
Pour in 2 cups of water and the can of chicken broth.
Season with cumin, chili powder, salt, pepper, and add the bay leaf.
Stir in the frozen corn and chopped cilantro.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Preheat the oven to 400°F (200°C). Lightly brush both sides of the tortillas with vegetable oil. Cut into strips and spread on a baking sheet. Bake in the preheated oven for about 10 to 15 minutes or until crispy.
Once the soup is done, remove the bay leaf. Serve the soup hot, garnished with tortilla strips on top.

Tips:

Avoid over-mixing the soup to keep the chicken tender.
For extra flavor, consider toasting the spices before adding them to the soup.
Always check the seasoning before serving; a little extra salt can enhance the flavor.

Serving Suggestions

Here are some delightful ways to enjoy your Chicken Tortilla Crockpot Soup:

Top with shredded cheese: A sprinkle of cheddar or queso fresco adds creaminess and richness.
Avocado slices: For added creaminess and healthy fats, top with fresh avocado.
Sour cream: A dollop of sour cream or Greek yogurt gives a refreshing contrast to the spices.
Chopped green onions or cilantro: Fresh herbs can brighten and elevate the flavors.
Lime wedges: A squeeze of lime juice adds a zesty finish.

How to Store

Keeping it Fresh

Room Temperature: It’s best not to leave the soup out for more than 2 hours.
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the soup for up to 3 months in freezer-safe containers or zip-top bags. Thaw in the fridge overnight before reheating.

Pro Tips & Tricks

For the best texture, use rotisserie chicken for added depth of flavor and a bit of smokiness.
Adjust the level of spiciness by choosing mild or hot enchilada sauce.
If you like it creamier, consider adding a splash of heavy cream or coconut milk before serving.

Fun Flavor Ideas

Black Bean Variation: Add a can of drained black beans for extra protein and texture.
Vegetarian Delight: Substitute the chicken with roasted vegetables and vegetable broth for a hearty vegetarian soup.
Spicy Kick: Include jalapeños or diced chipotle peppers in adobo sauce for a smoky heat infusion.

Frequently Asked Questions

All Your Questions Answered

Can I use fresh chicken?
- Yes, you can add raw chicken, but be sure to cook it long enough (about 8 hours on low) to ensure it’s fully cooked.
Is it possible to make this recipe gluten-free?
- Absolutely! Use gluten-free corn tortillas and check the enchilada sauce label for any hidden gluten.
What can I substitute for chicken if I want a vegetarian version?
- You can use firm tofu or chickpeas as great substitutes for protein.

Conclusion

This Chicken Tortilla Crockpot Soup is more than just a meal; it’s an experience that wraps you in warmth and flavor. With its ease of preparation and delightful taste, it’s sure to become a family favorite in no time. So grab your slow cooker, gather the ingredients, and embark on a culinary adventure! Don’t forget to share your creations and thoughts with our community—we’d love to see how you enjoyed this cozy dish!