My Slow Cooked Chicken Tortilla Soup recipe has been a family favorite for years now! I used to make a version of this recipe when I worked full time, out of the home, and it was SO nice to come home to my house smelling like I had been cooking all day! NOW, as a stay at home mom to my boys, I love my slow cooker even more – especially simple recipes like this one! I throw everything in and set the temperature and then off we go for the day!!
This recipe is PERFECT for a cold day and also makes great leftovers to send with my husband for lunch at work. This was the first time I ever made my own chips though, I was surprised at how easy it was and how FRESH they taste! I loved it!
Slow Cooked Chicken Tortilla Soup
Delicious, easy and clean comfort food that cooks while you enjoy your day! A household favorite!
Ingredients
Method
- Place all ingredients, except corn tortillas and olive oil, into your slow cooker. Stir and cover. Cook on low for 6-8 hours until chicken shreds easily with a fork.
- In the last hour of cooking, shred chicken breasts and stir again, recover.
- Preheat oven to 400 degrees.
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips and spread on baking sheet in a single layer.
- Bake 10-15 minutes until crisp.
- Sprinkle tortilla chips over soup.
Notes
21 Day Fix Counts:
1 1/2 cup serving - 1 red, 1 green, 1 yellow (if you add cheese or avocado, add 1 blue) Serving Suggestions:
Serve with a dollop of Greek Yogurt, shredded cheese and/or avocado.
1 1/2 cup serving - 1 red, 1 green, 1 yellow (if you add cheese or avocado, add 1 blue) Serving Suggestions:
Serve with a dollop of Greek Yogurt, shredded cheese and/or avocado.