You know what’s good? Chicken Tortilla Soup. You know what’s better? Making it in a crockpot! Yes, it takes longer than just making it on the stove top, but if you are already having a long day and crock pots are your best friend when it comes to having home cooked meals, then this is a perfect and simple recipe for you. This recipe is so simple, you can consider it being a one of those recipes where you can just dump it and forget it. I’ve seen and tasted plenty of chicken tortilla soups that have extra ingredients like black beans…personally I’m not a fan. Tomatoes, chilies and corn are plenty enough. But feel free to add any extra veggies! I’m sure it will come out as delicious either way!
- 1 Chicken Breast
- 1 – 10 oz can Diced Tomatoes and Chilies (Rotel)
- 1 Cup Corn (drained)
- 1 Garlic Clove (minced)
- 1 tsp. Salt
- 1/8 tsp. Cumin (ground)
- 1/4 tsp. Black Pepper
- 2 1/2 Cups Chicken Broth
- Tortilla Chips
- Sour Cream
- Shredded Cheese
- Avocado Slices
First, add the chicken breast, chicken broth and seasonings into the crockpot.
Add drained corn, and the entire can (with liquid) of the tomatoes and chilies.
*Guys a brand that is common is Rotel, I know they have different levels of spiciness. Make sure you get the level of heat you prefer. I’m not big with spicy food and I also have little ones, so I went for a mild level of heat.
Stir, cover and set on high for about 4 hours.
*I personally love to use crock pot liners because it is an easy clean up, but by no means do you need it.
After 4 hours shred the chicken.
*To be honest the chicken was SO tender I wasn’t even able to lift it out to shred. It literally began falling apart as the fork pierced through it!
The common toppings of course the tortilla chips (hence the name), sour cream and shredded cheese. I used a Mexican Blend, but cheddar is great too.
Right before serving add your toppings. I added sliced avocados and squeezed a bit of lime juice for a little extra something! Enjoy!!