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Crock-Pot Chicken Tortilla Soup Recipe
Serve this lovely and easy chicken tortilla soup with crushed up tortilla chips, sour cream, shredded cheese, cilantro and a squeeze of fresh lime juice for a delicious dinner or lunch perfect for any day of the week!
Servings Prep Time
8People 20Minutes
Cook Time
8Hours On LOW Or 4 Hours On HIGH
Servings Prep Time
8People 20Minutes
Cook Time
8Hours On LOW Or 4 Hours On HIGH
Ingredients
Instructions
  1. Add all ingredients to a 5 quart or larger slow cooker and stir briefly to combine.
  2. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  3. Carefully lift cooked chicken breasts out of the slow cooker and place on a plate so you can shred the meat with two forks. Add the shredded chicken back into the soup and stir.
  4. Ladle hot soup into bowls and top with tortilla chips, sour cream, cheese or your favorite toppings. For a touch of brightness a little fresh chopped cilantro and a squeeze of lime juice really brings out the flavors of the soup.
  5. Top bowls of hot soup with the fried tortilla strips, a dollop of sour cream and plenty of shredded cheese.
Recipe Notes

Nutritional information is for soup ingredients only and does not include toppings.

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