Slow Cooker Chicken Tortilla Soup
Therese Buchanan
This slow-cooker chicken tortilla soup offers a flavorful blend of tender shredded chicken, hearty black beans, and sweet corn, cooked in a rich and delicious broth
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Main Course, Soup
Cuisine Mexican
Servings 6
Calories 126 kcal
1 pound boneless skinless chicken thighs or breasts 1 15 oz can diced tomatoes 15 oz 1 15 oz can black beans drained and rinsed 1 15 oz can sweet corn drained 1 onion diced 1 jalapeño pepper seeds removed and finely chopped (adjust to taste) 3 tbsp of taco seasoning or 30g packet 4 cups chicken broth 1 cup Tortilla strips Optional Toppings sliced avocado, chopped fresh cilantro, shredded cheese, sour cream
Place the chicken, diced tomatoes (with their juice), black beans, canned corn, diced onion, and Jalapeno in the slow cooker.
Pour in the chicken broth and taco seasoning.
Give everything a quick stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easy to shred.
Remove the chicken, shred it using two forks, and mix it back into the soup.
Top with tortilla strips and serve.
You can top each bowl with sliced avocado, a sprinkle fresh cilantro, shredded cheese, or a dollop of sour cream.
**Homemade Taco Seasoning**
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
Calories: 126 kcal Carbohydrates: 6 g Protein: 17 g Fat: 3 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0.01 g Cholesterol: 52 mg Sodium: 830 mg Potassium: 341 mg Fiber: 1 g Sugar: 2 g Vitamin A: 187 IU Vitamin C: 3 mg Calcium: 15 mg Iron: 1 mg
Keyword Comfort Food, Easy, Fall, Hearty Soup, Homemade Soup, Mexican chicken soup, Slow Cooker Soups