Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

INGREDIENTS

  • 4 1/2 lbs chicken breasts
  • 3 1/2 cups chunky salsa (use whatever heat level you are comfortable with)
  • 3 1/2 cups chicken broth
  • 1 tbsp + 1 tsp taco seasoning
  • 1 1/2 cups frozen corn kernels
  • 19 oz can black beans, drained and rinced

Optional for Serving:

  • Strips of toasted tortillas or crushed tortilla chips

INSTRUCTIONS

  1. Combine all ingredients, except chicken in a 6 quart slow cooker. Stir everything to combine.
  2. Add chicken breasts to the mixture in the slow cooker. Do not cut the chicken.
  3. Cook on high for 2 1/2 hours.
  4. Remove the chicken breasts from the slow cooker and place them into a mixing bowl, leaving the liquid and other ingredients in the pot.
  5. Using 2 forks, gently break apart the chicken breasts to shred. I like to have a combination of large chunks and small.
  6. Add the shredded chicken back to slow cooker and cook on LOW for 1 1/2 hours.

Optional for Serving:

  1. Sprinkle with crushed tortilla chips or toasted tortilla strips if desired.
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