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Slow Cooker Chicken Tortilla Soup

Delicious and easy chicken tortilla soup

Course Main Course
Cook Time 6 hours
Servings 8

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

  1. Add all the ingredients to the slow cooker and cook on low for 6 hours.

  2. 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:

  1. Cut tortillas in half and into 1/4 inch strips.

  2. Add oil to a medium-sized frying pan

  3. When the oil is hot, add the tortilla strips and fry until crispy. Sprinkle lightly with salt while still warm.

  4. ladle soup into a bowl and serve with tortilla crisps on top. Can also add other toppings such as cilantro, or sour cream.