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–+ servings
Servings: 6

Crockpot Chicken Tortilla Soup

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Ingredients 

  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 2 bell peppers, any color, diced
  • 1 4- ounce jar diced green chiles, with juices
  • 1 medium onion, diced
  • 1 28-ounce jar fire-roasted crushed tomatoes, with juices
  • 4 cups low-sodium chicken bone broth
  • juice of 1 fresh lime
  • 1/2 cup fresh cilantro leaves, chopped

Taco Seasoning Mix:

  • 1/2 Tbsp chili powder
  • 1/2 Tbsp smoked paprika
  • 2 tsps cumin
  • 2 tsps oregano
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper

Notes

Whisk your taco seasonings together in a small mixing bowl.
Using your clean hands generously rub the taco seasoning all over the chicken.
Refrigerate chicken in a sealed container for 30 minutes.
Meanwhile, dice onions and bell peppers.
Next add your marinated chicken, bell peppers, onions, green chiles, and tomatoes into your crockpot as shown.
Pour in the broth and give it all a good stir.
Place the lid on and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really prefer cooking on LOW, for a longer amount of time so that the flavor can develop.
Once the time is up, remove your chicken onto a cutting board.
Shred chicken using two forks. Place your shredded meat back to the pot. Stir in your fresh lime juice and chopped cilantro.
!Serving:
Ladle soup into bowls and top with your choice of: diced avocado, cheese, crushed tortilla chips, cilantro, green onions, and fresh lime.
Kids LOVE to choose their own toppings.
Like this? Leave a comment below!