Crock Pot Chicken Tortilla Soup is a healthy and flavorful soup made right in your slow cooker. Chicken, tomatoes, black beans, corn - customize the heat to your liking and add your favorite toppings, including homemade, crispy tortilla strips!
Spray the bottom of your slow cooker with non-stick spray and place the trimmed chicken cutlets in the bottom.
Top with the crushed tomatoes, black beans, enchilada sauce, green chiles, chopped onion, minced garlic, frozen corn, chicken broth, cumin, chili powder, and salt. Stir to evenly distribute.
Cover your slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
30 minutes before serving, remove the chicken from the soup, shred with two forks, then return to the soup. Squeeze the juice of half of a lime into the soup and let rest for 30 minutes.
When ready, switch your slow cooker to warm for serving.
Ladle soup into bowls and top with crispy tortilla strips and desired garnishes (sour cream, shredded cheese, avocado, pico...)
To make the Crispy Tortilla Strips
Preheat your oven to 375 and line a baking sheet with foil. Spray with non-stick spray and set aside.
Use a pizza cutter to slice the corn tortillas into skinny strips and spread them evenly over the prepared baking sheet.
Spray the strips with non-stick spray again, squeeze the juice of half a lime over the top and sprinkle with lime zest and cilantro. Top with coarse salt. Mix around to fully cover each strip.
Bake for 5-10 minutes, until your desired level of crispiness.
This is a slow cooker meal but you can easily make it on the stove top as well. Follow all instructions but instead of the slow cooker, use a large pot on the stove and simmer for about 30 minutes or until the onion is tender and the chicken is cooked through and easily shreds.Use low sodium black beans, chicken broth, and tomatoes if watching your sodium intake.To add extra heat, add a few jarred jalapeno rings while it's cooking and remove them before serving. Or, add a 1/4 teaspoon of cayenne pepper.This soup freezes really well. It makes 6-8 servings but additional soup can be frozen and thawed when ready to use.