Easy Crockpot Chicken Tortilla Soup
An easy crockpot chicken tortilla soup recipe that takes very little prep time. It's been taste-tested and enjoyed for years (over and over) by my family, friends and exchange students we hosted from 3 different countries!
Ingredients
- 1 medium-sized onion, chopped
- 3-4 boneless skinless chicken breasts
- 1 lb. organic mini baby carrots (chopped in half)
- 2 cans creamed corn (omit or use frozen corn if eating paleo)
- 1 32 oz box of organic, gluten-free chicken broth
- 2 Tbsp Bragg's apple cider vinegar
- 2 tsp dried mustard
- 1 15 oz. can of tomato sauce
- 1 can original Rotel (diced tomatoes and green chiles)
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp to Tbsp hot sauce (depending on your preferred level of spicy; read label to check for any food allergens))
- tortilla chips (to add before you eat)
- any other toppings you'd like
Instructions
- Turn your crockpot on high
- Add the chopped onion, then chicken breasts, then all the other ingredients
- Keep on high if you'll be cooking for 5-6 hours; turn down to low if you'll cook all day (8-10 hours, depending on your crockpot). Make sure the chicken is fully cooked (it should shred easily with a fork) and the should be tender.
- When you're ready to eat, pull out the chicken breasts and put them on a plate. Shred with forks and return to the crockpot.
- Stir and then ladle the soup into bowls.
- Top with crushed up tortilla chips and any other favorite toppings ... and ENJOY!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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