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Slow Cooker Chicken Tortilla Soup: 4 Amazing Tips

Slow Cooker Chicken Tortilla Soup
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Create a delicious and comforting Slow Cooker Chicken Tortilla Soup with this easy-to-follow recipe. Perfect for a weeknight dinner, this soup is packed with flavor and requires minimal effort.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (4 ounce) can diced green chilies
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Optional Toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Instructions

  1. Place chicken breasts in the slow cooker.
  2. Add diced tomatoes, black beans, corn, green chilies, onion, garlic, chili powder, cumin, oregano, and cayenne pepper (if using) to the slow cooker.
  3. Pour in the chicken broth.
  4. Season with salt and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  6. Remove chicken from the slow cooker and shred it with two forks.
  7. Return shredded chicken to the slow cooker and stir.
  8. Serve hot, with your favorite toppings.

Notes

  • For a spicier soup, add an extra pinch of cayenne pepper or a diced jalapeño.
  • You can substitute turkey breast for chicken.
  • If you don’t have a slow cooker, you can make this soup on the stovetop by simmering all ingredients (except chicken) in a pot for 30 minutes, then adding chicken and simmering until cooked through.

Nutrition

Find it online: https://tastytipster.com/slow-cooker-chicken-tortilla-soup/