Crockpot Chicken Tortilla Soup
This slow cooker tortilla soup is the perfect solution for busy weeknights - the whole family will love it!
Servings: 8 Servings
Ingredients
For the Soup:
- 3 pounds boneless skinless chicken breast or thighs
- 1.5 cups salsa
- 2 quarts chicken broth
- 1/2 cup lime juice
- 2 teaspoons salt to taste
- 1/2 teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon cumin
For the Garnish:
- 2 Corn or Grain-Free tortillas
- 3 tablespoons butter ghee, or avocado oil
- 1 avocado diced
- 1 fresh jalapeno thinly sliced
- Cilantro roughly chopped
- Sour cream if desired
- Shredded cheese if desired
Instructions
- Combine all soup ingredients in the slow cooker. Cook on high for 4 hours or low for 6-8 hours.
- After the soup is finished cooking, remove the chicken and transfer it to a large bowl. Shred the chicken with two forks or with the paddle attachment of a stand mixer. Place the shredded chicken back into the soup. Taste soup for seasoning and add additional salt, if desired.
- Cut the tortillas into thin strips and heat the butter in a small pan over medium-high heat. Once the butter is bubbling, add the tortilla strips. Cook 3-5 minutes, stirring frequently, until crisp.
- Spoon soup into bowls and top with tortilla strips and other desired garnishes.
Notes
- For Paleo: use grain-free tortillas in place of the corn tortillas
- For low-carb: omit the tortilla strips
- For the Instant Pot: combine all soup ingredients in the Instant Pot. Cook on high pressure for 12 minutes.
- For the Stovetop: combine all soup ingredients in a heavy-bottomed pot. Cook over medium/high heat for 45 minutes, or until the chicken easily shreds with a fork.
Nutrition
Calories: 341kcal | Carbohydrates: 12.1g | Protein: 41.7g | Fat: 13.9g | Saturated Fat: 2.1g | Cholesterol: 129.1mg | Sodium: 1916mg | Fiber: 4.1g | Sugar: 3.2g