Slow Cooker Chicken Tortilla Soup
Versatile chicken tortilla soup with simple pantry ingredients and a few fresh ones like lime and cilantro to brighten up the flavors!
Ingredients
- 2 cups cooked chicken
- 1 can (15 oz) crushed or diced tomatoes
- 1 can (10 oz) mild red enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 32 oz chicken broth
- 10 oz frozen corn (or 1 can, drained)
- 1 cup onion, diced (yellow, white, or red)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- juice of 1 lime
Toppings
- Crushed tortilla chips
- Shredded cheddar or Monterrey Jack cheese
- Sour cream
- Avocado
Instructions
- Place all ingredients except for cilantro and lime in a slow cooker. Stir to combine. Cook on low for 6 hours or high for 3 hours. Just before serving, stir in cilantro and lime juice. Garnish individual servings with toppings of choice.
Notes
- For the chicken, you can use shredded rotisserie, whole chicken (cooked and shredded), cooked chicken breasts, or canned chicken.
- This doesn’t have to be made in a slow cooker. You can also cook on the stovetop by bringing to a boil in a large pot and simmering for 30 minutes.
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