Description
A comforting and vibrant chicken tortilla soup made in a Crockpot, bursting with flavors from spices and fresh ingredients.
Ingredients
Scale
- 1 lb chicken (breast or thighs)
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 jalapeños or serrano peppers, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 2 cups tortilla strips
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Juice of 1 lime
Instructions
- Sauté the aromatics: heat oil in a skillet over medium heat, sauté onion and garlic until translucent, add diced jalapeños.
- Layer ingredients in the Crockpot: place sautéed mixture, chicken, tomatoes, broth, cilantro, and spices in the Crockpot.
- Slow cook: set Crockpot to low for 6-8 hours or high for 4 hours.
- Shred the chicken: remove cooked chicken, shred it, and return it to the pot.
- Adjust seasoning: taste and add salt, spices, or lime juice as necessary.
- Serve with toppings: ladle soup into bowls and top with tortilla strips, avocado, cheese, and cilantro.
Notes
For added creaminess, serve with a dollop of sour cream or lime crema.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: soup, chicken soup, tortilla soup, Crockpot, comfort food