Crock Pot Chicken Tortilla Soup
This Crock Pot Chicken Tortilla Soup is beyond easy to make, absolutely delicious and as close as authentic as it can get when not living in Mexico.
Servings 6 people
Calories 456kcal
Ingredients
- 1 yellow onion
- 8 large tomatoes (or one 27-oz can of fire roasted tomatoes or a combo of both)
- 3 cloves garlic
- 1-2 ancho chilis or 1-2 tsp ancho chili powder
- sea salt
- pepper
- 4 cups chicken broth
- 25-30 oz chicken breasts (3 large breasts)
- 1 avocado
- 12 corn tortillas
- 1 Tbsp avocado oil
- cilantro
- 6 Tbsp queso fresco (optional)
- 2 limes
Instructions
- Wash and dry tomatoes (if using) and cut in half from the stem down. Peel the onion and cut in half, too leaving the root intact (see video). Peel cloves of garlic and leave as a whole. If using fresh ancho chili, wash, deseed, and devein.
- Preheat a large skillet over medium heat. Once hot, add tomatoes cut-side down, onions cut side down, garlic and ancho chili (if using) to the dry skillet and let sit until they all start burning (about 2-3 minutes), then flip and let burn on the other side. You might have to work in batches if not everything fits in the pan.
- Add burnt vegetables to a blender, add can of fire-roasted tomatoes if using instead of fresh tomatoes and blend until super smooth.
- Add tomato sauce to crock pot, pour 4 cups chicken broth, sea salt, and pepper to taste and ancho chili powder if using instead of fresh ancho chili and stir.
- Add chicken breasts to crock pot and completely submerge in broth.
- Place lid on the slow-cooker and set to 3 hours on high or 6 hours on low.
- About 10 minutes before the soup will be finished, slice corn tortillas in thin strips and add to a bowl.
- Drizzle corn tortilla strips with avocado oil and sprinkle with a little sea salt and then mix well with your hands until the oil is well distributed.
- Spread oiled tortilla strips out on a large baking sheet in one layer and put under the broiler for 5-8 minutes stirring every minute or two to avoid from burning.
- Once nice and crisp, remove from the oven and let cool down completely on the baking sheet.
- Remove the chicken from the crock pot and place on a cutting board to shred with two forks. Then return the shredded chicken to the crock pot, give it a quick stir and serve.
- Top your soup with the crispy tortilla strips, fresh cubed avocado, fresh cilantro lives and crumbled up queso fresco and then drizzle with fresh lime juice.
Video
Nutrition
Calories: 456kcal | Carbohydrates: 43g | Protein: 37g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 335mg | Potassium: 1403mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3125IU | Vitamin C: 37.4mg | Calcium: 175mg | Iron: 2.6mg