Crock Pot Chicken Tortilla Soup
This easy slow cooker recipe is full of veggies with a bit of heat!
Servings: 8 bowls
Calories: 250kcal
Cost: $20
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).