Slow Cooker Chicken Tortilla Soup
Easy slow cooker chicken tortilla soup to warm you right up! The perfect combination of chicken, tomatoes, chilies, and spices creates a tantalizingly spicy taste that will have your family begging for seconds.
Servings: 8
Equipment
Ingredients
- 1 pound (454 g) boneless skinless chicken breasts
- 15 ounce (425 g) can of sweet whole corn kernels drained
- 15 ounce (425 g) can of diced tomatoes drained
- 5 cups (1183 ml) chicken stock
- 1 medium onion chopped
- 1 medium green pepper chopped
- 1 jalapeño pepper de-seeded, de-veined, and chopped
- 2 cloves of garlic minced
- ½ teaspoon chili powder
- 2 teaspoon ground cumin
- 1 ½ teaspoon kosher salt
- 1 teaspoon pepper
- Monterey jack cheese shredded
- Tortilla strips for topping
Instructions
- In the insert of your crockpot, add all ingredients except cheese and tortilla strips. Stir around in crockpot to make sure seasonings are well mixed.1 pound boneless, 15 ounce can of sweet whole corn kernels, 15 ounce can of diced tomatoes, 5 cups chicken stock, 1 medium onion, 1 medium green pepper, 1 jalapeño pepper, 2 cloves of garlic, 1/2 teaspoon chili powder, 2 teaspoon ground cumin, 1 1/2 teaspoon kosher salt, 1 teaspoon pepper
- Cook on high for 4 hours or low for 8 hours.
- Prior to serving, remove chicken breasts with tongs and put into the bowl of a stand mixer. Using the paddle attachment, on low speed, shred the chicken.
- Place back in the slow cooker, stir around to distribute evenly.
- Serve hot topped with cheese and tortilla strips.Monterey jack cheese, Tortilla strips
Nutrition
Serving: 1 serving | Calories: 211 kcal | Carbohydrates: 13 g | Protein: 22 g | Fat: 7 g | Fiber: 2 g | Sugar: 5 g
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