Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Mexican
Ingredients: 1lb Boneless, Skinless Chicken Breasts; 1 1/4 cup yellow onion, diced; 3 cloves garlic, minced; 1 (15-oz) can of diced tomatoes; 1 1/2 cup of frozen charred corn (or regular frozen corn is fine too); 1 can (15-oz) of black beans (rinsed); 4 cups of chicken broth; 1/4 cup of tomato paste; 1 1/2 tsp ground cumin; 2 tsp smoked paprika; 2 tsp dried oregano; 1 tsp salt; freshly cracked pepper to taste; 1 jalapeno, diced; 8 corn tortillas, cut into strips; 2 cups shredded Mexican Blend Cheese; Fresh Cilantro; Avocado, diced, optional

7 steps

Prep:30minCook:4h

This slow cooker Chicken Tortilla Soup is a fantastic weeknight meal! Loaded with chicken and veggies and full of flavor! Place all the ingredients in the slow cooker and then all you have to do is shred the chicken once it's done.

Updated at: Fri, 22 Nov 2024 07:49:19 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories500 kcal (25%)

Total Fat15.5 g (22%)

Carbs51.9 g (20%)

Sugars6.6 g (7%)

Protein36.4 g (73%)

Sodium1411 mg (71%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbBoneless Skinless Chicken Breasts

1 ¼ cupyellow onion

diced

3cloves garlic

minced

1 x 15 ozcan of diced tomatoes

1 ½ cupfrozen charred corn

or regular frozen corn is fine too

1 x 15 ozcan black beans

rinsed

4 cupschicken broth

¼ cuptomato paste

1 ½ tspground cumin

2 tspsmoked paprika

2 tspdried oregano

1 tspsalt

freshly cracked pepper

2 cupsshredded mexican blend cheese

Instructions

Step 1

In the slow cooker add the chicken breast, onion, garlic, corn, tomatoes, black beans, spices, salt and pepper.

Step 2

Then add the chicken broth and the tomato paste. Stir everything together until combined.

Step 3

Set it on high for four hours or low for six hours.

Step 4

Toast the tortilla strips in an air fryer at 375°F for 10 minutes. Or place them on a sheet pan and pop them in the oven at the same temperature and time. Allow them to cool, and then transfer them to an airtight container and keep them at room temperature until ready to serve.

Step 5

Make sure the chicken is cooked through then shred it with two forks and place it back into the pot. Set the slow cooker on low heat until ready to serve.

Step 6

To serve portion out the soup into bowls and top with a handful of cheddar cheese and the toasted tortilla strips.

Step 7

Garnish with fresh cilantro and if desired add diced avocado.

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