This easy Slow Cooker Chicken Tortilla Soup is super easy to toss together in the morning and is the perfect meal for a chilly fall or winter evening!
Course
Soup
Cuisine
Mexican
Prep Time10minutes
Cook Time4hours
Total Time4hours10minutes
Servings4to 6
AuthorJanssen Bradshaw
Ingredients
Soup:
1cupfresh or frozen cornI used two ears of fresh corn
1 15-ozcan diced fire-roasted tomatoesundrained
1 15-ozcan black beansdrained
1 4-ozcan diced green chiliesundrained
2uncooked chicken breastsfrozen is fine
1/2yellow oniondiced
2clovesminced garlic
3cupschicken broth
1tspsalt
1/2tspcumin
Toppings:
Shredded cheddar or monterey jack cheese
Tortilla chips
Diced avocado
Sour cream
Squeeze of lime juice
Instructions
Add all the soup ingredients to your slow cooker and cook on low for 8 hours or high for 4-5 hours. Before serving, shred chicken with two forks and stir to combine. Salt and pepper to taste. Top with desired toppings.