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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Make slow cooker chicken tortilla soup with shredded chicken, black beans, corn, Rotel, and broth. Finish with your favorite toppings.

Author: Kelsey Smith

Meal Type: Soups & Stew

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 serving

Calories: 570 kcal per serving

Ingredients

  • 1–1 ½ pound - boneless skinless chicken breasts
  • 1 can - Rotel diced tomatoes and green chiles
  • 1 can - tomato sauce
  • 1 can - black beans
  • 1 cup - corn
  • 1 - yellow onion
  • 1 - green bell pepper
  • 1 packet - taco seasoning
  • 3 cup - chicken broth
  • Fresh cilantro
  • Lime wedges
  • cheddar cheese
  • Tortilla strips
  • avocado
  • Sour cream

Instructions

  1. Add the chicken breasts, Rotel, tomato sauce, black beans, corn, onion, green bell pepper, and taco seasoning to a 6-quart slow cooker. Pour in the chicken broth and stir the ingredients around the chicken to combine.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  3. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker, stir to combine, then taste and adjust the seasoning if needed.
  4. Ladle the soup into bowls and serve with fresh cilantro, lime wedges, shredded cheddar, tortilla strips, avocado, and sour cream.

Nutrition

Energy: 570 kcal | Total Fat: 29 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 114 mg | Total Carbs: 45 g | Fiber: 11 g | Sugars: 9 g | Proteins: 37 g | Sodium: 1,405 mg | Polyunsaturated: 5 g | Monounsaturated: 9 g

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