Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup
If you read the blog, then you know how much I love making things in the slow cooker. I use it all year round, but I especially love using it to make soups in the fall and winter months!
This slow cooker chicken tortilla soup is a favorite at our house and is perfect for those rainy, chilly fall days, or cold winter months. It has the perfect amount of spice but isn’t overly spicy and has a great overall flavor.
Hopefully, it will be a favorite at your house too!
Slow Cooker Chicken Tortilla Soup
Delicious and easy chicken tortilla soup
Ingredients
- 1 white onion (diced)
- 2 Tbsp garlic ( I use garlic in a jar but you can also use 2 cloves of fresh minced garlic instead)
- 4 frozen skinless chicken breast
- 1/2 Tbsp chili powder
- 1/2 tsp cumin
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can rotel
- 1 (15 oz) can black beans (drained)
- 1.5 cups frozen corn
- 4 cups chicken broth
Tortilla Crisp
- 8 corn tortillas
- 1 Tbsp cooking oil
- pinch of salt
Instructions
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Add all the ingredients to the slow cooker and cook on low for 6 hours.
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After 6 hours, remove the chicken from the slow cooker, shred with a fork, and return it back to the slow cooker, and stir.
To Make the Tortilla Crisp:
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Cut tortillas in half and into 1/4 inch strips.
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Add oil to a medium-sized frying pan
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When the oil is hot, add the tortilla strips and fry until crispy. Sprinkle lightly with salt while still warm.
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ladle soup into a bowl and serve with tortilla crisps on top. Can also add other toppings such as cilantro, or sour cream.
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