A simple dump-and-go slow cooker chicken tortilla soup recipe. This hearty and flavorful soup simmers all day in your crockpot and is perfect for a cozy weeknight meal.
Author:kate
Prep Time:15 min
Cook Time:4-8 hours
Total Time:8 hours 15 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooker
Cuisine:Mexican-American
Diet:Vegetarian
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can diced tomatoes and green chilies, undrained
Place chicken breasts in the bottom of your slow cooker.
In a bowl, combine crushed tomatoes, diced tomatoes and green chilies, black beans, corn, chicken broth, taco seasoning, chili powder, cumin, garlic powder, and onion powder.
Pour the tomato mixture over the chicken in the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Remove chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
Season with salt and pepper to taste. If the soup is too thin, you can mash some of the beans against the side of the slow cooker or remove a cup of the soup, blend it, and return it to the pot.
Serve hot, garnished with your favorite toppings.
Notes
For a thicker soup, you can add a can of drained pinto beans or blend about 1 cup of the soup before serving.
This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
Serve with tortilla strips, shredded cheese, sour cream, diced avocado, and fresh cilantro for the best flavor.
This recipe is a great option for meal planning and can be prepared ahead of time.