Crockpot Salsa Verde Chicken Tortilla Soup
Total Time
8 hours
Cook Time
8 hours
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 1/4 pounds chicken breasts
- 4 cups low sodium chicken broth
- 2 cups Homemade Salsa Verde (or storebought)
- 2 14.5 oz. cans cannellini beans ( drained and rinsed)
- 1 15 oz. can can sweet corn ( drained and rinsed)
- 1 14.5 oz can fire roasted diced tomatoes,
- 1 zucchini (peeled, sliced thick and quartered)
- 1 large poblano pepper, seeded and chopped
- 1/2 onion (chopped)
- 4 garlic cloves (minced)
- juice of 1 lime (about 2 tablespoons)
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1/2 tsp EACH cumin, smoked paprika, dried oregano
- 1/4 teaspoon pepper
- 1/4 - 1 teaspoon chipotle powder
- 6 6” corn tortillas
- pepper Jack, Monterrey, sharp cheddar
- sour cream
- cilantro
- avocado
- lime juice
- hot sauce
- salt and pepper
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Preparation
Step 1
Crockpot Chicken Tortilla Soup
Step 2
Lightly spray slow cooker with cooking spray. Add chicken to the bottom of your slow cooker followed by all of the Tortilla Soup Ingredients.
Step 3
Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes on low.
Step 4
When ready to serve, taste soup and add additional salt, pepper, honey, lime, chipotle powder/hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.
Step 5
Tortilla Strips
Step 6
While the soup is cooking, make the tortilla strips. Cut tortillas into 1/2-inch strips. (I stack them all together and use my pizza cutter.)
Step 7
Light spray a large baking sheet/jelly roll pan with cooking spray. Add tortilla strips and toss with 1 tablespoon vegetable oil. Arrange strips in a single layer and lightly season with freshly cracked salt.
Step 8
Bake at 425 degrees F for 12-16 minutes or until light golden brown.
Step 9
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