Crockpot Chipotle Chicken Tortilla Soup
Happy Friday! It is literally freezing cold here in Texas. It was only 30 degrees when I took my son to school this morning! Needless to say, my crockpot is going to be a permanent fixture on my counter this winter. We are going to kick off our weekend with this Crockpot Chipotle Chicken Tortilla Soup! It’s delicious and warm with just a bit of a kick, and the perfect way to end this crazy cold day! We’ll be posting several cold weather friendly recipes in the coming months so be sure to check back with us often.
- 1 lb of chicken breasts
- 4 cups of chicken broth
- 1 can of whole kernel corn
- 1 can of black beans
- 1 tbsp of minced garlic
- 2 teaspoons of chili powder
- 1 onion
- 1 jalapeno, diced (seeds removed)
- 1 can of Rotel, not drained
- 1 tbsp of chipotle in adobo
- salt & pepper to taste
- 1 tsp of cumin
- 1 bay leaf
- ¼ cup of chopped cilantro
- 6 corn tortillas
- ¼ cup of shredded cheese
- Put all ingredients except cheese, tortillas, cilantro and corn in the crockpot and cook on low for 8 hours.
- Pull out the chicken and shred. Chicken should shred with a spoon or fork.
- Drain and add the can of corn.
- Cut 2 tortillas into strips and add to crockpot.
- Finely chop cilantro leaves and add to crockpot. Then cook for another hour.
- Cut remaining tortillas into strips, place on a baking sheet, salt and bake at 350 for 10 minutes.
- Put soup in bowls and garnish with tortilla strips and cheese.
This Crockpot Chipotle Chicken Tortilla Soup is an amazing recipe and goes together so easily! It makes a good amount too so you can enjoy the leftovers for the next couple of days. You can see our growing list of recipes HERE!
Want more yummy crockpot ideas? Check out this cookbook! It’s one of our favorites!