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Slow Cooker Chicken Tortilla Soup: 3 Easy Wins

Slow Cooker Chicken Tortilla Soup
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This Slow Cooker Chicken Tortilla Soup is a simple and delicious way to enjoy a warm bowl of comfort. It’s perfect for a weeknight dinner or a casual gathering, requiring minimal effort for maximum flavor. Get ready to give yourself some kitchen kudos!

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (28 ounce) can crushed tomatoes
  • 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
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 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 crushed tomatoes, black beans, corn, green chilies, chopped onion, minced garlic, chicken broth, chili powder, cumin, and oregano to the slow cooker.
  3. Season with salt and pepper.
  4. Stir everything to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  6. Remove chicken from the slow cooker and shred it with two forks.
  7. Return the shredded chicken to the slow cooker and stir.
  8. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño.
  • If you don’t have shredded cheese or sour cream, you can skip them. The soup is delicious on its own!
  • Feel free to add other vegetables like bell peppers or zucchini.

Nutrition

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