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Slow-Cooker Chicken Tortilla Soup
You’ll love this Slow-Cooker Chicken Tortilla Soup recipe! Come home to the moist deliciousness of a warm, bubbly, delicious slow-cooked meal. So easy!
👥 8 Servings⏱️ Prep & Cook: 6h 10m⏳ Prep: 10 min🔥 Cook: 6h👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●knife
- ●skillet
- ●oven
📝 Preparation Steps
1
Place all soup ingredients (chicken through cilantro) in a large crock pot and stir briefly to combine. Cover, and cook on “low” setting for 6 to ⏱️ 8 hours or on “high” setting for 3 to ⏱️ 4 hours. Anywhere from ⏱️ 15-60 minutes beforehand, remove the chicken breasts. Let cool briefly, then shred and return to soup.
2
To serve, ladle soup into individual bowls, and add desired garnishes.
3
Homemade Tortilla Strips “How-To”:
4
Use a knife or pizza cutter, cut a few corn tortillas into small strips (as pictured above).
corn tortillas3
5
Skillet Method:
6
Heat oil in a skillet over medium heat. Test to see if the oil is ready by dripping a drop or two of water in the skillet. (No sound – too cool. Splatter – too hot. Sizzle – perfect!) Once it’s ready, add in the tortilla strips. Give them a stir or a flip every ⏱️ 20-30 seconds, until they have begun to turn slightly golden. Remove and place on paper towels to drain and dry. Season with salt or other seasonings.
water1 cup
7
Oven Method:
8
Preheat oven to 400F degrees. Lay out tortilla strips on a greased cookie sheet, and brush with olive oil. (Optional: season with salt or other seasonings.) Bake the tortilla strips for ⏱️ 5 minutes, then give them a quick stir and/or flip. Bake for ⏱️ 5 minutes more, or until they are crispy and golden.
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