Description
Discover how to make delicious Tortilla Soup in a Crock Pot with this easy recipe. Perfect for a cozy night in or feeding a crowd. Try it today!
Ingredients
- – 3 tablespoons (45 ml) vegetable oil
- – 1 yellow onion diced
- – 1 red pepper diced
- – 1 yellow pepper diced
- – 2 cloves garlic
- – 2 teaspoons (10 g) salt divided
- – 2 lbs (900 g) boneless skinless chicken breasts about 2-3 breasts
- – 2 cans (29.5 oz / 840 g total) chicken broth
- – 14 ounces (400 g) red enchilada sauce
- – 2 teaspoons (4 g) cumin
- – 1 teaspoon (2 g) chili powder
- – 1 teaspoon (1 g) oregano
- – 1 tablespoon (15 ml) taco seasoning
- – 1 1/2 cups (355 ml) coconut milk or soy milk if desired, for a creamier soup
- – 2-3 tablespoons (15-45 g) cornstarch if desired to make a thicker soup
- – 1 can pinto beans drained, optional
- – 1 1/2 cups (225 g) frozen corn optional, do not use canned
- – 1/2 cup (8 g) fresh cilantro chopped, for garnish
Instructions
- Heat vegetable oil in a sauté pan over medium heat. Sprinkle the diced peppers, onion, and garlic with 1 teaspoon of salt and cook until they become soft. Transfer them to the crock pot.
- Position the chicken breasts on top of the sautéed vegetables in the crock pot. Pour in the chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and the remaining teaspoon of salt.
- Set the crock pot to high and cook for 3-4 hours, or until the chicken’s internal temperature reaches 165°F.
- Take out the chicken, shred or chop it, and return it to the soup. At this stage, introduce any optional ingredients like corn or pinto beans if desired.
- For a creamier consistency, pour in 1-2 cups of coconut or soy milk now. To achieve a thicker texture, blend 2-3 tablespoons of cornstarch with the coconut or soy milk before incorporating it into the soup. Continue cooking on high for an additional hour.
- Garnish with freshly chopped cilantro, and serve. Enjoy your meal!
