Delicious Slow Cooker Chicken Tortilla Soup is a tasty combination of chicken, beans, tomatoes, and plenty of spices. Top it all off with tortilla strips and other favorite Mexican soup toppings, like sliced avocado and fresh cilantro.
1 (15 oz.)can corndrained (or about 1 cup frozen or fresh corn)
1 (4.5 oz.)can green chiles
1tablespoonchili powder
1teaspoon cumin
1teaspoongarlic powder
1/2teaspoonsaltplus more to taste
1/4teaspoonground black pepper
5-6cupschicken broth or stock, depending on how much liquid you prefer in your soup(I recommend low-sodium)
To garnish
Tortilla strips, avocado slices, fresh cilantro and a squeeze of fresh lime juice and/or any other toppings you like
Instructions
Add all ingredients for the soup in your crockpot. Stir to combine. Cook on high for 3-4 hours or on low for 6-8 hours.
When chicken is fully cooked, remove and shred with two forks. Then, return back to the crockpot. Serve and enjoy with all of your favorite toppings!
Video
Notes
*If slow cooking chicken from frozen, add another hour to the cooking time. Feel free to use boneless, skinless chicken thighs. If you have the extra time, I recommend browning the chicken in the skillet (before adding it to the slow cooker) for extra delicious flavor.Storing leftovers. This soup will keep well in the refrigerator for up to 4 or 5 days. It also freezes well. For freezing, once completely cooled place it in freezer safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the soup to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop. Serve with your favorite toppings.