Crockpot Chicken Tortilla Soup
This delicious soup can be put together in less than 45 minutes from start to finish or you can use a little help from your crockpot and allow it to take all day for the flavors to fully develop and mature. If you have a few minutes in the morning to sauté or grill a few chicken breasts you can let the crockpot do the rest of the work while you are at work or play.
Pro Tip: Shredding The Chicken
I have never been one who was very good at shredding chicken breasts. It just never worked for me. Until I discovered a way to shred them in under a minute! Check out my blog post How To Shred Chicken Breast In Under A Minute. Your culinary life won’t be the same ever again. I promise.
- FOR THE GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa Or Pico De Gallo
- Grated Monterey Jack Cheese
Sprinkle 2 tablespoons chili seasoning over the chicken breasts. Grill, sauté or bake until cooked through. Shred the chicken breasts. Use my 1 minute technique if you like!
Stove Top Instructions:
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Don’t like mincing garlic? Use a microplane grater like I do. The garlic comes out ultra fine and perfect for this recipe. Always add the garlic last to the pot when sautéing with other vegetables. It is less likely to burn this way.
Stir to combine, then add shredded chicken.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
Prepare the chicken and the vegetables as you would for the stove top technique.
Once the chicken is shredded and the vegetables are sautéed, put all the ingredients in a large crockpot and set on low for 6-8 hours or on high for 2-4.
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