Slow Cooker Chicken Tortilla Soup

Tortilla soup is a medley of Spanish inspired flavors that will satisfy your hunger and please your senses. This simple to follow dump and go recipe is made from ingredients that are readily available in most any modern grocery store. The chicken is so tender and easily shreds using a fork. Sharing a warm cooker full of tortilla soup is a very nice way to spend a cool fall evening with the family. Like most soups this recipe keeps well refrigerated and makes for a great Sunday prep for a quick and ready meal for your busy week.

Watch the video then follow the instructions below to have a filling hearty bowl of tortilla soup on your table today. Email this link to your kids for a fun saturday project that they can eat as they learn to cook for themselves. I enjoy watching my kids in the kitchen almost as much as I enjoy cooking. Once you have a meal prepared by a couple of teenagers that tastes this good you will feel that parent pride begin to swell up in your heart. Like and share this or any of my recipes you find interesting from my growing catalogue of meal suggestions. Hit the subscribe button to receive notifications for future eatfoodlicious publications.

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Place the chicken breast along with ALL of the seasoning ingredients in your slow cooker.

Add garlic, beans, tomatoes, onions, jalapeños and corn.

Add broth.

Cook on low for 6 hours or high for 3 hours.

Remove the chicken from the slow cooker. Shred the chicken.

Then return the meat to the cooker and mix well.

Season with salt and pepper to taste.

Preheat oven to 350°F. Place parchment paper or silicone mat on a baking sheet. Cut the corn tortillas into strips. Place them in a bowl, add olive oil and toss until well coated. Transfer the tortilla strips to the baking sheet. Bake for 5-8 minutes or until lightly golden. Remove the strips and let cool before serving.

Pour soup into a bowl and add corn tortillas strips on top. Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños or sliced avocados.

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Slow Cooker Chicken Tortilla Soup

Tortilla soup is a medley of Spanish inspired flavors that will satisfy your hunger and please your senses. 
No ratings yet
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Course, Soup
Cuisine Mexican
Servings 8
Calories

Equipment

  • Slow Cooker

Ingredients
  

Soup

  • 2 boneless & skinless chicken breast
  • 20 oz rotel tomatoes 2 cans
  • 14 oz black beans drained & rinsed
  • 4 cups unsalted or low sodium chicken broth/stock
  • 1 cup corn
  • ¼ cup cilantro chopped
  • 2 tbsp lime juice about 1
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 4 garlic cloves minced
  • 1 large jalapeño remove seed & chopped
  • 1 medium onion chopped

Tortilla Chips

  • 8 corn tortillas cut into strips
  • 2 tbsp olive oil

Instructions
 

Soup

  • Place the chicken breast along with ALL of the ingredients in your slow cooker. Cook on low for 6 hours or high for 3 hours. Remove the chicken from the slow cooker. Shred the chicken, then return the meat to the cooker and mix well. Season with salt and pepper to taste.

Tortilla Strips

  • Preheat oven to 350°F. Place parchment paper or silicone mat on a baking sheet. Cut the corn tortillas into strips. Place them in a bowl, add olive oil and toss until well coated. Transfer the tortilla strips to the baking sheet. Bake for 5-8 minutes or until lightly golden. Remove the strips and let cool before serving.

Serve

  • Pour soup into a bowl and add corn tortillas strips on top. Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños or sliced avocados.

Video

Keyword best slow cooker chicken tortilla soup recipe, easy slow cooker chicken tortilla soup recipe, slow cooker chicken tortilla soup
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