Chicken Tortilla Soup, Crockpot-style with Crispy Tortilla Chips

Assemble it and forget it! The recipe was exactly was I had it mind for an easy, comfort food soup on a cold, rainy day. Crispy Tortilla Chips are an added treat!

We garnished the soup with fresh cilantro, grated cheese & sour cream. 

Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 
   
3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
   
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.

Recipe without photos . . . Chicken Tortilla Soup, Crockpot-style  with Crispy Tortilla Chips 6 servings

Soup:







1 tablespoon olive oil

1 onion chopped

3 cloves garlic large, minced

1 jalapeño diced and seeded, optional

2 teaspoons ground cumin

2 teaspoons chili powder

1 (14 oz.) can crushed tomatoes

1 (10 oz.) can Rotel tomatoes

4 cups chicken broth

1 (14 1/2 oz) canned black beans, drained and rinsed

1 cup frozen corn

2 chicken breasts

1/4 cup fresh cilantro, or 1 to 2 tablespoons dried cilantro

1 teaspoon kosher salt & 1/2 teaspoon black pepper

Crispy Tortilla Chips:

6 6-inch corn tortillas cut ¼-inch strips

Oil for frying

1. Soup: Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

2. Add remaining soup ingredients to the slow cooker and cook on high for 4 hours. 

3. Shred chicken and add back to the pot. Taste and adjust seasonings as needed.
4. Serve with tortilla strips.

5. Crispy Tortillas: Heat oil over medium-high heat a small pan. 
6. Add tortilla strips in small batches and fry until crisp. 
7. Drain on paper towels and salt.