Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is a staple recipe that uses pantry staples to bring Mexican-inspired flavors in a warm, comforting, and filling bowl of soup.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
6hours 00minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
6hours 00minutes
Ingredients
  • 1medium yellow oniondiced
  • 1 green bell pepperdiced
  • 114.5oz can black beansrinsed and drained
  • 1 1/2cups frozen fire roasted corn
  • 1 1/2lbs boneless, skinless chicken breasts2 large breasts
  • 110oz can diced tomatoes with green chilessuch as rotel
  • 114.5oz can fire roasted diced tomatoes
  • 14oz can tomato paste
  • 4cups chicken broth2 cans or 1 32oz box
  • 1tablespoon minced garlic
  • 1 1/2tablespoons chili powder
  • 1tablespoon cumin
  • 1/4teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1/2teaspoon ground cayenne peperoptional – for spice
  • 1 limejuiced
  • 1/4cup cilantrochopped
  • sour cream, shredded Mexican cheese, avocado, crushed tortilla chips, chopped cilantrooptional toppings
Instructions
  1. Add all ingredients except for the lime and cilantro to the slow cooker. Cook on Low for 6-8 hours or on low for 3-4 hours.
  2. Remove the chicken breasts and shred. Add the shredded chicken back to the soup and stir in the lime juice and cilantro. Taste and adjust salt and pepper if necessary.
  3. Serve with desired toppings and enjoy!