Slow-Cooker Chicken Tortilla Soup

This soup is so easy to make because the slow cooker will do all the work for you. It is even easier than using a rotisserie chicken. Are you wondering how that could be?

All the soup ingredients are placed in the slow cooker. Use boneless and skinless chicken breasts and trim off anything undesirable on the chicken before placing it in the slow cooker. I usually use kitchen shears for this because I don’t always want to clean up a cutting board.

Cook for the time listed in the recipe. Your soup is ready at this point, but there is one more thing to do to finish it.

Remove the chicken from the soup and place it on a dinner-sized plate. Use two forks to shred the chicken. Because you trimmed it before cooking it, the shredding can be done quickly. It is tender and easily breaks apart. Put it back into the soup and stir and you are ready to enjoy a warm, hearty meal!

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Slow-Cooker Chicken Tortilla Soup

An easy-to-make chicken tortilla soup that is cooked in a slow cooker.

Votes: 7
Rating: 4.43
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Course

Soup

Cuisine

American, Tex-Mex

Keyword

Chicken Tortilla Soup, Slow Cooker Soup

Prep Time

30 minutes

Cook Time

4 hours

Servings

MetricUS Imperial

Ingredients

• 1 1/2 pounds boneless chicken breasts, skinned & trimmed
• (1) 15-ounce can black beans, drained and rinsed
• 1 1/2 cups corn (fresh, frozen or canned)
• 1 28-ounce can diced or crushed tomatoes
• 1 4-ounce can chopped green chiles
• 1 1/2 cups onion, chopped
• 1/3 cup fresh jalapenos, minced (seeds & membranes removed)
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 32 ounces chicken stock
• 1 teaspoon Better Than Bouillon Roasted Chicken Base
• 1 teaspoon olive oil
• 2 teaspoons cumin, ground
• 1 tablespoon Chili powder
• 1/4 teaspoon cayenne pepper, ground
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Juice from 1/2 lime
• Monterey Jack cheese, shredded (optional garnish)
• Sour cream (optional garnish)
• Tortilla strips or chips

Course Soup Cuisine American, Tex-Mex Keyword Chicken Tortilla Soup, Slow Cooker Soup Prep Time 30 minutes Cook Time 4 hours Servings MetricUS Imperial Ingredients 1 1/2 pounds boneless chicken breasts, skinned & trimmed (1) 15-ounce can black beans, drained and rinsed 1 1/2 cups corn (fresh, frozen or canned) 1 28-ounce can diced or crushed tomatoes 1 4-ounce can chopped green chiles 1 1/2 cups onion, chopped 1/3 cup fresh jalapenos, minced (seeds & membranes removed) 1/4 cup fresh cilantro, chopped 3 cloves garlic, minced 32 ounces chicken stock 1 teaspoon Better Than Bouillon Roasted Chicken Base 1 teaspoon olive oil 2 teaspoons cumin, ground 1 tablespoon Chili powder 1/4 teaspoon cayenne pepper, ground 1 teaspoon salt 1/4 teaspoon black pepper Juice from 1/2 lime Monterey Jack cheese, shredded (optional garnish) Sour cream (optional garnish) Tortilla strips or chips

Votes: 7 Rating: 4.43 You: Rate this recipe!

Instructions

1. In a slow cooker, place all the ingredients except the tortilla strips, Monterey Jack cheese, and sour cream.
2. Cook on high for 4 hours or low for 7-8 hours.
3. After the soup is cooked, remove the chicken from the cooker and place it on a plate. Shred the chicken with two forks and then place it back into the soup. Stir.
4. Garnish with shredded cheese and sour cream. Serve with tortilla chips.

Recipe Notes

For a lower sodium content in this recipe, omit the salt and use low-sodium chicken stock, beans, and canned tomatoes. Then add salt to taste.