Slow Cooker Chicken Tortilla Soup

Main Dish
Written By Janie E.

A delicious soup ready for a cozy evening after cooking in the crockpot!

It’s soup season and I love a soup that gets thrown into a slow cooker to be ready at the end of the day. This one is flavorful and hearty and perfect for a Taco Tuesday! At some point, I’ll definitely have to get a better picture but couldn’t wait to share it.

What You Need:

  • 1 yellow onion, diced

  • 2 cloves minced garlic

  • 3/4 lb. boneless, skinless chicken breasts

  • 1/2 Tbsp. chili powder

  • 1/2 tsp. ground cumin

  • 1/2 tsp. smoked paprika

  • 1/4 tsp. cayenne pepper

  • Black pepper

  • 1 can (15 oz) fire roasted tomatoes

  • 1 can (10 oz) Rotel

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup frozen corn kernels

  • 6 cups chicken broth

  • Tortilla strips

  • 1 avocado, diced

  • Diced cilantro

  • Sour cream

  • 1 lime, cut into wedges

Directions:

  1. In a crockpot, add onion, garlic, chicken breasts, chili powder, cumin, smoked paprika, cayenne, black pepper, fire roasted tomatoes, Rotel, black beans, corn, and chicken broth. Give is a stir and cover.

  2. Cook on HIGH for 4 hours or LOW for 8 hours.

  3. Remove chicken carefully and then shred with a fork. Add back to crockpot.

  4. Serve soup topped with tortilla strips, cilantro, avocado, and a dollop of sour cream. Squeeze a wedge of lime over the top.

Recipe from Budget Bytes

Janie E.
Previous

Honey Baked Ham Copycat
Next

Instant Pot Mexican Casserole