Simple Chicken Tortilla Soup Recipe
Chicken Tortilla Soup is a zesty, comforting dish packed with bold flavors, tender chicken, and crispy toppings—perfect for any cozy meal.
Ingredients
- 64 oz low-sodium chicken broth
- 1 to 2 pounds of boneless skinless chicken breasts
- 1 tbsp thinly sliced fresh jalapeño adjust to your heat preference
- 4 ounces canned diced green chilies
- ½ cup finely diced yellow onion
- 1 medium bell pepper, diced, in any color you prefer.
- ½ cup green enchilada sauce
- 4 tbsp tomato sauce
- ¼ tsp onion salt
- ¼ tsp smoked paprika for a subtle smoky depth
- 1 tsp freshly minced garlic
Instructions
- Place 1–2 chicken breasts in the crockpot.
- Pour in 32 ounces of broth.
- Set to high and cook for 2 to 3 hours, or until the chicken is thoroughly cooked and easy to shred.
- Use two forks to pull apart the chicken right in the crockpot once it’s cooked.
- Add the remaining 32 ounces of broth along with all the remaining ingredients.
- Stir everything well to combine.
- Turn the crockpot to low and let the soup simmer for another 1 to 2 hours.
- Serve the soup hot with your favorite toppings like tortilla strips, shredded cheese, cilantro, or lime wedges.
