Slow Cooker Chicken Tortilla Soup
The ultimate comfort food, this Slow Cooker Chicken Tortilla Soup is the perfect combination of flavors, making it an easy weeknight dinner. Packed with tender chicken, fresh vegetables, and topped with crunchy tortilla shells, it’s a delightful meal that will satisfy your cravings. Make it tonight!
Equipment
- Peeler
- Slow Cooker
- Chef's Knife
- Cutting Board
- Wooden Spoon
Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 pounds
- 2 large carrots peeled and thinly sliced
- 1 large onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 2/3 cup chopped cilantro
- 1/2 – 1 whole jalapeno seeded and chopped
- 1 bay leaf
- 2 cans Old El Paso Red Enchilada Sauce (10-ounce cans)
- 32 ounces chicken broth
- 2 avocados
- 2 tomatoes diced
- 1 cup shredded monterey jack cheese
- 12 Old El Paso Tostada Shells 1 box
Instructions
- Place the chicken breasts, carrots, onions, garlic, cilantro, jalapeno, bay leaf, Old El Paso Enchilada Sauce, and chicken broth in a large slow cooker. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and turn the slow cooker on medium to low. Slow cook for 8-10 hours.
- When ready to eat, remove the chicken breasts and shred with two forks. Place the chicken back into the soup. Then crumble 8 Old El Paso Tostada Shells into the soup and stir.
- To serve: Ladle the hot soup into bowls and garnish with more crumbled tostada shells, a sprinkle of cheese, sliced avocado, and diced fresh tomato.
Notes
- This slow cooker recipe: is designed to simmer all day while you are at work. You can turn your slow cooker on high and cook it within 3-4 hours, but you will need to sauté your onions first, as they won’t soften in the slow cooker under that time.
- Storage: This soup keeps very well in an airtight container in the fridge for up to 4 days. Leftovers taste amazing for reheated meal prep lunches and dinners!
- To Freeze: Cool the soup completely before transferring it to an airtight container. Wrap the container in a layer of aluminum foil for extra protection. Place in the freezer and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.