Crock Pot Chicken Tortilla Soup


  • 2 chicken breasts
  • 1 can fire roasted diced tomatoes
  • 1 can mild enchilada sauce
  • 1 cup diced onions
  • 1 can diced chilis
  • 2 cloves minced garlic
  • 4 cups low sodium chicken broth (1 box)
  • 2 tsp cumin
  • kosher salt and black pepper to taste
  • 1 bay leaf
  • 1 small can sweet corn niblets, drained
  • 1 can black beans, drained and rinsed
  • corn tortillas (2 for soup, more for garnish)
  • 1 can tomato paste
To Prep - Dump all of the above stuff into the crock pot.  Set on high for 4 hours or low for 6-8 hours depending on your crock pot.  

To Finish -  Remove chicken when cooked and shred with a fork.  If you are pureeing the soup, keep the chicken out and covered to stay hot.  Add a little of the liquid to prevent it from drying out.  If not pureeing, add the shredded chicken back to the soup, and you are ready to eat.

For the tortilla strips - Cut tortillas into uniform strips.  Drop carefully into hot oil.  The oil should IMMEDIATELY start sizzling when you add them.  Once light/golden brown, remove them with a spider or slotted spoon, drain on a paper towel lined plate, and sprinkle immediately with salt. 

Garnish - Because you might as well do it up right!!!  Fried tortilla strips, shredded cheese, a squeeze of lime, a dollop of sour cream, chopped cilantro, a slice of avocado.