Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is an easy, flavorful meal made with tender chicken, tomatoes, corn, and Mexican-inspired seasonings. This hands-off dinner is a warm, one-pot meal that can be topped with crunchy tortilla chips or shredded cheese.
Servings: 6
Calories: 167kcal
Equipment
- 4.5 quart slow cooker or larger.
- tongs
Ingredients
- 2 boneless chicken breasts
- 4 cups chicken broth
- 14.5 oz canned diced tomatoes including the liquid
- 14.5 oz canned corn drained
- 10 oz enchilada sauce red
- 1 tablespoon dried minced onion
- 4.5 oz chopped green chiles I use mild, but if you prefer more heat, you can turn this up.
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried cilantro
optional garnishes
- Tortilla strips
- Avocado
- lime wedges
- freshly chopped cilantro
Instructions
- Place 2 boneless chicken breasts into a well-greased slow cooker
- Add 4 cups chicken broth, 14.5 oz canned diced tomatoes, 14.5 oz canned corn, 10 oz enchilada sauce, 1 tbsp dried minced onion, 4.5 oz chopped green chiles, 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder, and 1 tsp dried cilantro
- Stir to combine
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- Once cooked, shred chicken and stir it into the soup.
- serve in bowls with crumbled tortilla chips, avocado slices and or a lime wedge for garnish
Notes
- Chicken thighs can be used in place of breasts
- Add salt and pepper to taste at the end of cooking, if needed.
- To dial up the heat, add red pepper flakes.
Nutrition
Calories: 167kcal | Carbohydrates: 19g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 27mg | Sodium: 1407mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 2mg
