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Cozy Slow Cooker Chicken Enchilada Soup Recipe with Crunchy Tortilla Strips Made Easy

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A warm and comforting slow cooker chicken enchilada soup featuring tender chicken, black beans, and a creamy, savory broth topped with crunchy homemade tortilla strips. Perfect for busy weeknights and cozy nights in.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 can black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup enchilada sauce
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • ½ cup chopped fresh cilantro (optional)
  • 4–5 corn tortillas, cut into thin strips
  • Vegetable oil for frying tortilla strips
  • Pinch of salt for tortilla strips
  • Optional toppings: sour cream, avocado slices, lime wedges, jalapeños

Instructions

  1. Dice the onion and mince the garlic. Cut corn tortillas into thin strips about ¼ inch wide and set aside.
  2. Place chicken breasts or thighs at the bottom of the slow cooker. Add chicken broth, fire-roasted diced tomatoes (with juice), enchilada sauce, black beans, diced onion, and minced garlic.
  3. Sprinkle chili powder, ground cumin, salt, and pepper over the ingredients. Stir gently to combine without breaking up the chicken.
  4. Cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and easily shreddable. Add an extra hour on low if using frozen chicken.
  5. Remove chicken from slow cooker and shred finely using two forks.
  6. Return shredded chicken to the slow cooker and stir to combine. Taste and adjust seasoning as needed.
  7. Heat about ½ inch of vegetable oil in a skillet over medium-high heat. Fry tortilla strips in batches for 2-3 minutes until golden and crisp. Drain on paper towels and sprinkle lightly with salt.
  8. Serve soup hot, topped with shredded cheddar cheese, fresh cilantro, and crunchy tortilla strips. Add optional toppings like sour cream, avocado, or lime wedges as desired.

Notes

If soup is too thick after shredding chicken, add a splash of broth or water to loosen. Avoid frying tortilla strips too far in advance to maintain crunch. For a lighter option, bake tortilla strips at 400°F for 8-10 minutes, flipping halfway. Use frozen chicken by adding an extra hour of cooking time on low. Adjust spice level by adding jalapeños or cayenne, or keep mild for kids. Substitute rotisserie chicken for quicker prep. For dairy-free, omit cheese or use plant-based alternatives and add avocado for creaminess.

Nutrition

Keywords: slow cooker, chicken enchilada soup, tortilla strips, easy soup, comforting meal, crockpot soup, Mexican soup, healthy soup

Find it online: https://emmayum.com/cozy-slow-cooker-chicken-enchilada-soup-recipe-with-crunchy-tortilla-strips-made-easy/