Crockpot Chicken Tortilla Soup
You are going to love this recipe for Crock Pot Chicken Tortilla Soup! Don’t look at the list of ingredients and get overwhelmed, this dump and go recipe won’t take you more than 5-10 minutes to throw in the crock pot before leaving the house in the morning and it will be ready and waiting for you when you get home for supper.
Ingredients
Instructions
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Place chicken breasts in the bottom of a 6 quart crock pot and season with a bit of salt and pepper, to taste.Add in onion, garlic, chicken broth, water, corn, Rotel, and enchilada sauce.Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.Put the lid on and cook on low for about 8-10 hours.
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Step 2
About 15 minutes before serving, take the chicken breasts out and shred them using two forks, then put shredded chicken back in pot and stir.
(I shred them with my mix and chop right in the crockpot)Let cook for additional 15 minutes. Then serve. I love to top with shredded cheese, sour cream, green onions, crunchy tortilla strips, or even cornbread but it's delicious just as is.
Note
We can thank The Country Cook for another amazing recipe! This one is a classic loved by everyone!
