Description
A simple and easy chicken tortilla soup crock pot recipe made with shredded chicken, corn, enchilada sauce, and taco seasoning for a comforting, family-style meal.
Ingredients
Boneless skinless chicken breasts
Onion
Garlic
Chicken broth
Corn kernels
Diced tomatoes with green chiles
Red enchilada sauce
Taco seasoning
Salt and pepper
Shredded cheese
Tortilla strips
Instructions
1. Place chicken in crock pot.
2. Add seasonings, vegetables, and liquids.
3. Cover and cook on low for 6 hours or high for 3 hours.
4. Remove chicken, shred, and return to pot.
5. Stir and serve hot with toppings.
Notes
Use smoked paprika for added depth.
Store leftovers in fridge up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg