Crockpot Chicken Tortilla Soup
A smoky, hearty slow-cooker soup with tender pulled chicken, bold spices, and crispy tortilla strips — dead simple, deeply comforting.
Servings: 4
Ingredients
2 chicken breasts
400 grams chopped tomatoes (tin)
400 grams kidney beans, drained (tin)
200 grams sweetcorn, drained (tin)
500 milliliters chicken stock
1.5 teaspoons smoked paprika
1 teaspoons ground cumin
1 teaspoons garlic powder
1 tablespoons chipotle paste
3 corn tortillas, sliced into strips
4 tablespoons soured cream, to serve
60 grams cheddar, grated, to serve
1 pinch salt and black pepper
Method
Place 2 chicken breasts straight into the crockpot with no browning needed, then add 400 grams chopped tomatoes (tin), 400 grams kidney beans, drained (tin), 200 grams sweetcorn, drained (tin), and pour in 500 milliliters chicken stock. Stir in 1.5 teaspoons smoked paprika, 1 teaspoons ground cumin, 1 teaspoons garlic powder, and 1 tablespoons chipotle paste, then season with 1 pinch salt and black pepper. Cover and cook on LOW for 7 – 8 hours or on HIGH for 4 hours until the chicken is completely tender and falling apart. While the soup finishes cooking, place 3 corn tortillas, sliced into strips on a baking tray, drizzle with a little oil, and bake at 200°C for 8–9 minutes (09:00) until golden and crispy. Shred the cooked chicken directly in the crockpot using two forks, mix everything well, then serve hot topped with 4 tablespoons soured cream, 60 grams cheddar, grated, and crispy tortilla strips.
