CROCK POT CHICKEN TORTILLA SOUP

Crock Pot Chicken Tortilla Soup image

I love Max & Ermas version of this soup and searched through the net to find one close and this is what i came up with. It is pretty tasty.

Provided by clink93

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb chicken (fresh, frozen, pre-packaged, canned, rotisserie, leftover whatever you have on hand.)
12 ounces corn (fresh, canned or frozen)
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can Fiesta nacho cheese soup or 1 (10 1/2 ounce) can cheddar cheese soup
1 (16 ounce) can chicken broth or 1 (16 ounce) can stock
1 (10 ounce) can Rotel tomatoes & chilies
1/2 tablespoon onion powder
2 minced garlic cloves
3 dashes cayenne pepper sauce (like Frank's Red Hot)
1 (1 1/4 ounce) package taco seasoning
salt and pepper
tortilla chips
cheddar cheese
sour cream, to top when serving

Steps:

Put all ingredients in the crockpot and stir to incorporate together.
Place on high 4-6 hours or low 6-8 hours.
Do not keep opening lid as this slows cooking time by 30 minutes every time.
If too thick add more broth or water to thin out.
If stovetop method is preferred just make sure the chicken is cooked thoroughly.

Nutrition Facts : Calories 376.7, Fat 20.7, SaturatedFat 5.8, Cholesterol 70.1, Sodium 1925.5, Carbohydrate 28.6, Fiber 2.9, Sugar 5.2, Protein 21.1

*** Explore more Crock Pot Chicken Tortilla Soup Recipes »

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