Warm and comforting on the coldest of days, my Slow Cooker Chicken Tortilla Soup truly hits the spot. With just 10 minutes of prep, each and every ingredient is added to the slow cooker and your house begins to smell amazing. Packed with protein from the chicken and addition of black beans and a full-bodied southwestern spiced broth, this soup is destined to be a favorite.
How ironic that I’m posting a warm and comforting soup recipe on one of the coldest days of our Winter thus far? One of the counties east of us is expecting 20″ of lake effect snow. I tell you, friends. Before moving to Cleveland 18 months ago I never really grasped this whole lake effect snow stuff, but it doesn’t mess around! We haven’t had much snow yet this year – knock, knock, knock – but it looks like we might just catch up on things this week.
I’ve professed my love for my slow cooker before – I have three! – but a slow cooker soup is pretty much top notch in my book. There are a bijillion and three Chicken Tortilla Soup recipes out there but I wanted my version to be absolutely perfect for our family. I wanted it to be cooked in the slow cooker, take minimal effort AND I wanted to use only ingredients that I typically have on hand. No special trips to the grocery store for me, thankyouverymuch! I don’t ask for a lot, do I?
Warm and comforting on the coldest of days, my Slow Cooker Chicken Tortilla Soup truly hits the spot. With just 10 minutes of prep, each and every ingredient is added to the slow cooker and your house begins to smell amazing. Packed with protein from the chicken and addition of black beans and a full-bodied southwestern spiced broth, this soup is destined to be a favorite.
Melanie Bauer
Yields 8 servings
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
Ingredients
- 2-2-1/2 pounds boneless chicken breasts
- 14.5 ounce can black beans, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 ounces green chiles
- 10 ounces frozen corn
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 32 ounces chicken broth
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes
- tortilla chips for garnish
Instructions
- In a 6 quart slow cooker, add all ingredients.
- Cook on LOW 6-8 hours or HIGH 4-5 hours until chicken is cooked through.
- Remove chicken and cut into bite size cubes. Return to slow cooker and stir to combine.
- Serve in bowls topped with your favorite garnishes such as sour cream/plain yogurt, limes, shredded cheddar cheese, avocado, etc.
Notes
Inspired by Amazing Chicken Tortilla Soup .
The best part? Garnishing your bowl of deliciousness right before you dig in. Crumbled tortilla chips – obviously! – as well as an assortment of your favorite toppings make each bowl a one of a kind treat. This was the part that our menagerie really went crazy over. Fistfuls of shredded cheese, dollops of plain yogurt and multiple squeezes of lime happen to be winners at our house.
No matter how you top your bowl, I guarantee you that this is a soup you’ll prepare again and again during these frigid months.
Looking for more great soup recipes?
More great soup recipes from fellow food bloggers:
Spicy Coconut Carrot Soup with Fried Shallots | Climbing Grier Mountain
Turkey Pasta Soup | The Cafe Sucre Farine
Skinny Buffalo Chicken Soup | The Cookie Rookie
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I partnered with Food.com to obtain the original recipe, but received no compensation for this post. All thoughts and opinions, as always, are my own.
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