Description
A slow cooker version of my Tex-Mex favorite tortilla soup. Traditional enchilada flavors come together in a broth that’s great for filling with your favorite soup toppings.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, minced, seeds and veins removed (this is a mild level, add more for more spice)
- 1 (11 oz) can Mexican-style corn
- 1 (16 oz) can black beans, drained
- 1 (16 oz) can pinto beans, drained
- 1 (15oz) can enchilada sauce (mild, med, or hot depending on your preferred spiciness level)
- 1 (16 oz) jar chunky salsa
- 6 cups chicken or vegetable broth (add more for a brothier soup)
- 1 Tablespoon cumin
- 1/2 Tablespoon chili powder
- 1 teaspoon garlic powder
- salt & pepper to taste
- 5 corn tortillas, sliced into strips
Optional add-ins for serving (I love letting everyone customize their bowl!)
- fresh cilantro
- shredded cheese
- sour cream
- guacamole or avocado
- pico de gallo
- green onions
- tortilla chips or toasted strips
- sliced jalapenos
Instructions
- In a Crock-Pot combine whole, raw chicken breasts, onion, bell pepper, jalapeno, corn, black beans, pinto beans, enchilada sauce, salsa, broth, spices, and tortilla strips.
- Cook for 6-8 hours on low.
- Remove cooked chicken from pot and shred with two forks or with the paddle attachment of your stand mixer.
- Return shredded chicken to the broth in the slow cooker.
- Serve with a toppings bar of your favorite add-ins.
Notes
- This is a fairly mild soup. To add spice try hot enchilada sauce, extra jalapenos, and more chili powder.
- Gluten-Free: This recipe is gluten-free
- Vegetarian/Vegan: Use vegetable broth and swap the chicken breasts for some extra beans and more of your favorite veggies. (I love mushrooms and spinach in this!)
Nutrition
- Serving Size: 8