Chicken Tortilla Soup - CROCKPOT
Chicken Tortilla Soup - CROCKPOT
Rated 5.0 stars by 1 users
Ingredients
- 3 tablespoons butter
-
1 yellow onion diced
-
1 red pepper diced
-
1 yellow pepper diced
-
2 cloves garlic
-
2 teaspoons salt divided
-
2 lbs boneless skinless chicken breasts about 2-3 breasts
-
2 cans chicken broth 14.5-ounce cans
-
14 ounces red enchilada sauce
-
2 teaspoons cumin
-
1 teaspoon chili powder
-
1 teaspoon oregano
-
1 tablespoon taco seasoning
-
1 1/2 cups half-and-half or heavy cream if desired, for a creamier soup
-
2-3 tablespoons flour or cornstarch if desired to make a thicker soup
-
1 can pinto beans or Black Beans drained, optional
-
1 1/2 cups frozen corn optional, do not use canned
-
1/2 cup fresh cilantro chopped, for garnish
Directions
Melt butter in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and saute until they are tender. Add to the slow cooker.
Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining 1 tsp salt.
Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°.
Remove cooked chicken and shred or chop, then place back into the soup. At this point, add any of the optional ingredients that you wish to use such as corn or beans.
If you'd like a creamier soup, add 1-2 cups of heavy cream now. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch to the heavy cream before stiring into the soup. Cook on high for another 1 hour.
Serve with your choice of ganishes such as fresh chopped cilantro, sliced avocado, sour cream, and tortilla strips. Enjoy!