Easy Crockpot Chicken Tortilla Soup by @adellacooks

4h15

6 servings

🍗

570 g

Boneless, skinless chicken breasts

🌮

1 packet

Taco seasoning

🧅

0.5

Yellow onion

🫑

1

Green bell pepper

🧄

1 tbsp

Garlic

🍅

430 g

Tomatoes

🍅

430 g

Rotel diced tomatoes with green chiles

🌽

430 g

Corn

🫘

430 g

Black beans

🍲

480 ml

Low-sodium chicken broth

🧂

Salt

⚫

Black pepper

🧄

Garlic powder

🫙

Cumin

🌶️

Paprika

🧀

110 g

Cream cheese

🍋

1

Lime

🥙

Tortilla strips

🧀

Cheese

🥑

Avocado

🍋

Fresh lime

🌿

Fresh cilantro

🥛

Sour cream

  1. Add
    • Boneless, skinless chicken breasts
    • Taco seasoning

    Add the chicken breasts to the slow cooker and sprinkle the taco seasoning over the top.

  2. Add
    • Yellow onion
    • Green bell pepper
    • Minced garlic

    Add the onion, bell pepper, garlic, diced tomatoes, Rotel, drained corn, rinsed black beans, and chicken broth.

  3. Season
    • Salt
    • Boneless, skinless chicken breasts
    • Yellow onion

    Season with salt, pepper, garlic powder, cumin, and paprika, then stir everything together.

  4. Cook
    • Boneless, skinless chicken breasts

    Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the chicken is fully cooked and tender.

  5. Shred
    • Boneless, skinless chicken breasts

    Remove the chicken, shred it with two forks, and return it to the crockpot.

  6. Add
    • Cream cheese
    • Lime

    Add the softened cream cheese and lime juice, and stir until fully melted and incorporated into the soup.

  7. Ladle
    • Tortilla strips
    • Shredded cheese
    • Avocado

    Ladle into bowls and top with tortilla strips, shredded cheese, avocado, lime, cilantro, and sour cream.

Easy Crockpot Chicken Tortilla Soup by @adellacooks

4h15

6 servings

🍗

570 g

Boneless, skinless chicken breasts

🌮

1 packet

Taco seasoning

🧅

0.5

Yellow onion

🫑

1

Green bell pepper

🧄

1 tbsp

Garlic

🍅

430 g

Tomatoes

🍅

430 g

Rotel diced tomatoes with green chiles

🌽

430 g

Corn

🫘

430 g

Black beans

🍲

480 ml

Low-sodium chicken broth

🧂

Salt

⚫

Black pepper

🧄

Garlic powder

🫙

Cumin

🌶️

Paprika

🧀

110 g

Cream cheese

🍋

1

Lime

🥙

Tortilla strips

🧀

Cheese

🥑

Avocado

🍋

Fresh lime

🌿

Fresh cilantro

🥛

Sour cream

Preparation Steps

  1. Step 1/7

    Add the chicken breasts to the slow cooker and sprinkle the taco seasoning over the top.

    🍗Boneless, skinless chicken breasts
    🌮Taco seasoning

  2. Step 2/7

    Add the onion, bell pepper, garlic, diced tomatoes, Rotel, drained corn, rinsed black beans, and chicken broth.

    🧅Yellow onion
    🫑Green bell pepper
    🧄Minced garlic
    🍅Diced tomatoes
    🍅Rotel diced tomatoes with green chiles
    🌽Corn
    🫘Black beans
    🍲Low-sodium chicken broth

  3. Step 3/7

    Season with salt, pepper, garlic powder, cumin, and paprika, then stir everything together.

    🧂Salt
    ⚫Black pepper
    🧄Garlic powder
    🫙Cumin
    🌶️Paprika

  4. Step 4/7

    Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the chicken is fully cooked and tender.

  5. Step 5/7

    Remove the chicken, shred it with two forks, and return it to the crockpot.

    🍗Boneless, skinless chicken breasts
    🍴Forks

  6. Step 6/7

    Add the softened cream cheese and lime juice, and stir until fully melted and incorporated into the soup.

    🧀Cream cheese
    🍋Lime

  7. Step 7/7

    Ladle into bowls and top with tortilla strips, shredded cheese, avocado, lime, cilantro, and sour cream.

    🥙Tortilla strips
    🧀Shredded cheese
    🥑Avocado
    🍋Fresh lime
    🌿Fresh cilantro
    🥛Sour cream
    🥄Ladle

Composition

Ingredients

Types

Meat, Spices, Vegetables, Legumes, Dairy, Fruits, Grains

Ingredients

Boneless, skinless chicken breasts, Taco seasoning, Yellow onion, Green bell pepper, Garlic, Tomatoes, Rotel diced tomatoes with green chiles, Corn, Black beans, Low-sodium chicken broth, Salt, Black pepper, Garlic powder, Cumin, Paprika, Cream cheese, Lime, Tortilla strips, Cheese, Avocado, Fresh lime, Fresh cilantro, Sour cream

Notes

Boneless, skinless chicken breasts (1-1.5 lbs), Yellow onion (diced), Green bell pepper (diced), Garlic (minced), Tomatoes (canned, diced), Corn (canned, drained), Black beans (canned, drained and rinsed), Salt (to taste), Cumin (to taste), Paprika (to taste), Cream cheese (softened), Lime (juice of), Tortilla strips (for topping), Cheese (for topping, shredded), Avocado (for topping), Fresh cilantro (for topping), Sour cream (for topping)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free

Calories

320 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 26g, Fat: 12g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 550mg, Calcium: 100mg, Iron: 2mg

Vitamins

Vitamin C: 18mg, Vitamin A: 600IU, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

4 hours 0 minutes

Overall

4 hours 15 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Forks, Ladle, Knife, Cutting board

Appliances

Slow cooker

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Family Dinner, Weeknight Dinner, Autumn/fall Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@adellacooks

Origin

Cuisine

Tex-Mex, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Chunky, Tender, Shredded

Flavors

Savory, Tangy, Spiced, Smoky, Creamy, Zesty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated leftovers : 3-4 days (store in an airtight container,reheat on stovetop or microwave until hot), frozen leftovers : up to 3 months (cool completely before freezing,store in airtight freezer-safe container,note: cream cheese-based broth may separate slightly when thawed, stir well when reheating)