What can I use instead of enchilada sauce?

If you're out of enchilada sauce, mix together tomato sauce, chili powder, cumin, garlic powder, and onion powder as a quick DIY option. It won’t be identical, but it works in a pinch.

Can I make chicken tortilla soup without a slow cooker?

Absolutely. Use a large Dutch oven or soup pot on the stove. Sauté onions and garlic first, add the rest of the ingredients, bring to a boil, then simmer covered for 30–40 minutes until the chicken is cooked through.

How do I thicken chicken tortilla soup?

For a thicker soup, mash some of the corn and beans directly in the pot or stir in a cornstarch slurry. Alternatively, blend a small portion of the soup and return it to the crockpot for more body.

Is this soup spicy, and how can I tone it down?

It has mild heat depending on the taco seasoning and enchilada sauce used. To reduce spice, use mild sauce and seasoning , and skip the Rotel. Add sour cream or shredded cheese to cool it further.

What's the best way to serve tortilla soup for kids?

Tone down the spice and let them choose their own toppings like shredded cheese, avocado chunks, or even crushed tortilla chips. Serving the soup over white rice is also a hit with picky eaters.

Crockpot Chicken Tortilla Soup – The Best Slow Cooker Recipe

Name: Crockpot Chicken Tortilla Soup
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Tex-Mex
Ingredients: 1 pound boneless, skinless chicken breasts; 1 medium onion, finely diced; 2 cloves garlic, minced; 14.5 oz can chicken broth; 1 cup water; 15.25 oz can corn, undrained; 10 oz can diced tomatoes and green chiles (Rotel), undrained; 10 oz can red enchilada sauce (mild or spicy); 1 packet taco seasoning; 1/2 teaspoon chili powder; Salt and pepper to taste; Shredded cheese, for topping; Crunchy tortilla strips, for topping; Optional: avocado, lime wedges, chopped cilantro, black beans

Crockpot Chicken Tortilla Soup

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Crockpot Chicken Tortilla Soup is a hearty, flavorful Tex-Mex inspired comfort dish made effortlessly in a slow cooker. It’s perfect for busy weeknights and packed with protein, veggies, and bold spices.

Author: Emily
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 6 servings
Category: Soup
Method: Slow Cooker
Cuisine: Tex-Mex
Diet: Gluten Free

Ingredients

1 pound boneless, skinless chicken breasts
1 medium onion, finely diced
2 cloves garlic, minced
14.5 oz can chicken broth
1 cup water
15.25 oz can corn, undrained
10 oz can diced tomatoes and green chiles (Rotel), undrained
10 oz can red enchilada sauce (mild or spicy)
1 packet taco seasoning
1/2 teaspoon chili powder
Salt and pepper to taste
Shredded cheese, for topping
Crunchy tortilla strips, for topping
Optional: avocado, lime wedges, chopped cilantro, black beans

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Instructions

Place chicken breasts at the bottom of a 5-quart crockpot. Season with salt and pepper.
Add diced onion and minced garlic on top of the chicken.
Pour in the chicken broth and water.
Add corn, diced tomatoes and green chiles, and enchilada sauce.
Sprinkle in taco seasoning and chili powder. Stir to combine.
Cover and cook on low for 8–10 hours (or high for 4–5 hours).
15 minutes before serving, remove the chicken and shred with two forks.
Return shredded chicken to the crockpot, stir, and cook for another 10–15 minutes.
Serve hot with toppings of choice like shredded cheese, tortilla strips, avocado, lime, or cilantro.

Notes

For richer flavor, use chicken thighs instead of breasts.
To make it vegetarian, omit chicken and use vegetable broth and added beans or vegetables.
This soup freezes well for up to 3 months.
Store leftovers in the fridge for up to 4 days.
Control spice level with mild or hot enchilada sauce.

Find it online: https://recipeshots.com/crockpot-chicken-tortilla-soup-recipe/