Creamy Crockpot Chicken Tortilla Soup

Soup season is here and I don’t know about you, but anything we can throw in a crockpot and forget about until dinner time is a win in our book! Here’s another great recipe from our friend Erin at Pure Fitness. We tried this the other night and it was DELICIOUS!!

Creamy Crockpot Chicken Tortilla Soup

2 lbs. chicken breast
1 tbsp olive oil
1 (10 oz.) can diced tomatoes and green chiles, do not drain
½ cup yellow onion, chopped
1 poblano pepper, seeds removed, chopped
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen grilled corn, or regular corn kernels will also work
4 cups chicken stock
1 bay leaf
1 tbsp cumin
1 tbsp chili powder
2 tsp paprika
1 tsp garlic powder
¼ tsp cayenne
Salt and pepper to taste
Mix ins:
¾ cup sour cream
¼ cup shredded cheddar, optional
Tortilla strips, crumbled cotija cheese, lime wedges, cilantro, sliced jalapeño
In a skillet over medium heat add the olive oil with the onion and poblano pepper.
Sauté for 3-4 minutes or until they are softened.
Transfer to the Crock-Pot with the rest of the ingredients (not the mix ins or toppings)
Cook on high for 3 hours or low for 6 hours.
Remove chicken and shred with two forks, transfer back to the Crock-Pot.
Mix in the sour cream and shredded cheddar. Stir to combine.
Cook on low for 30 more minutes.

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