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Recipe from Simpler Savory

The recipe

30 Minute Low Carb Crockpot Chicken Tortilla Soup

Prep
10 min
Cook
20 min
Total
30 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
260

2× the original author values. Recipe yield: 6 servings.

calories
520

3× the original author values. Recipe yield: 6 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion — diced
  • 3 cloves garlic — minced or grated
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper
  • 1.5 pounds boneless skinless chicken breasts or thighs
  • 4 cups low sodium chicken broth
  • 14.5 ounce can fire-roasted diced tomatoes — with juices
  • 4 ounce can diced green chiles
  • 1 medium red bell pepper — diced
  • 1 medium zucchini — diced
  • 1 chipotle in adobo — chopped, optional for extra heat
  • 1 lime — juiced
  • 1/4 cup fresh cilantro — chopped, plus more for serving
  • 1 avocado — sliced or diced, for topping
  • 1 jalapeño — thinly sliced, optional
  • 1/2 cup Greek yogurt or sour cream — for serving, optional
  • 2 almond flour tortillas — cut into strips and crisped
  • 1 cup cheese crisps — store-bought or homemade shards
  • 2 ounces pork rinds — crushed, optional alternative
  • 1/3 cup heavy cream — for a creamy version, optional
  • 1 cup cauliflower rice — optional, reduces broth slightly

Instructions

  1. Set the slow cooker to High while you prep so it heats up quickly.
  2. In a small bowl combine chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
  3. Heat olive oil in a skillet over medium heat, add diced onion and minced garlic, and cook 1 to 2 minutes until softened and fragrant.
  4. Sprinkle in the spice blend and stir for 30 seconds until aromatic and glossy.
  5. Scrape the onion, garlic, and spices into the slow cooker.
  6. Add chicken, chicken broth, fire-roasted tomatoes with juices, diced green chiles, diced bell pepper, and zucchini; stir to combine. Add chipotle if using.
  7. Cover and cook on High for 18 to 22 minutes, until chicken is cooked through and shreds easily (check at 15 minutes if your cooker runs hot).
  8. Transfer chicken to a board, shred with two forks, then return to the crock along with any juices.
  9. Stir in lime juice and cilantro; taste and adjust salt or heat as desired.
  10. For a creamy version, stir in heavy cream. For extra body, add cauliflower rice and simmer 2 to 3 minutes.
  11. Crisp almond flour tortilla strips in a lightly oiled skillet until golden, or use cheese crisps or crushed pork rinds.
  12. Ladle soup into bowls and top with avocado, more cilantro, jalapeño, and a dollop of Greek yogurt or sour cream. Add the crunchy topping right before serving.

Notes

Cool leftovers, then refrigerate up to 4 days or freeze (without toppings) up to 3 months. Reheat gently on the stovetop or in the microwave until steaming. Add fresh lime and crisp toppings after reheating to keep the crunch.

Source: https://simplersavory.com/30-minute-low-carb-crockpot-chicken/