It is soup season! My apartment doesn’t get that warm so I am frequently in the mood for a warm bowl of anything in the winter evenings. With work being completely remote right now, I have become obsessed with the crock pot because I can prep dinner whenever I have ten minutes. So I threw together some leftover ingredients in the pantry to make this easy chicken tortilla soup.
Chicken tortilla soup recipe falls under the “set it and forget it” category, great for days when cooking sounds particularly taxing. As long as you can get the ingredients in the bowl by 2 P.M., dinner should be ready just on time!
While the chicken and corn are my favorite parts of this delicious soup, feel free to throw in any vegetable or canned goods you need to get rid of. Chickpeas, black beans or kidney beans would all make great additions here.
The kale is definitely optional, but I love to throw in greens that are about to become expired. Plus, it adds an extra dose of iron.
The tortilla chips are extremely easy to make and are SUPER tasty. Since I baked mine, they had more of a pita chip consistency, but the lime and sea salt mimic the taste of a Chipotle chip (which are really good). Plus, they are done in under twenty minutes!
Need a crockpot? Many are on sale right now for the holidays! Check out this nice Bed Bath & Beyond one for $40!
If you’re looking for more slow cooker recipes, be sure to try out my slow cooked beef, goat cheese and red pepper empanadas or my Crockpot Philly Cheesesteaks with Carrot Mayo and Broccolini.
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Crock Pot Chicken Tortilla Soup
Equipment
- crock pot
- 2 baking sheets
- parchment paper
- sauce brush
Ingredients
For the soup
- 1 lb chicken breasts
- 1 28 oz can crushed tomatoes
- ½ cup white onion chopped
- 2 cloves garlic peeled and chopped
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 pinch salt & pepper
- 1 11 oz can chipotle adobo sauce
- 3 tbs olive oil
- 1 15 oz can whole kernel corn drained
- 1 15 oz can white cannellini beans drained
- 3 handfuls kale
- 3 cups chicken broth
- 1 tbsp cilantro chopped
For the Tortilla Chips
- 6 flour tortillas
- 1 lime
- 2 tbsps olive oil
- ½ tsp sea salt
Instructions
- In a crockpot on high, combine the garlic, onion and chipotle adobo sauce (dump in the whole can) and stir together. Then add the chicken, cumin and smoked paprika.
- Pour in the can of crushed tomatoes and the chicken broth. Season with a pinch of salt and pepper.
- Cover the pot and cook on high for 4-5 hours or on low for 6 hours. Once complete, remove the chicken with a fork and shred on a separate plate. Gently pour the chicken back into the soup, followed with the corn and cannellini beans. Stir in the cilantro and kale until it's just wilted.
- While the soup is cooking, preheat the oven to 325°. Stack the tortillas and cut the stack into 8 equal pieces, making about 48 chips. Space the pieces evenly on two baking sheets lined with parchment paper.
- Juice the lime and combine the juice with 2 tablespoons of olive oil. Brush a small amount of the mixture onto each chip. Sprinkle each chip with sea salt to your liking.
- Bake the chips in the oven for seven minutes, and then rotate them 180° in the oven. Continue baking for another seven minutes or until just golden.
- Serve the soup with the chips, either whole or crushed. Add cheese, sour cream, and avocado as toppings (optional).
Nathan Fleischer
Loved it!