Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup is a family favorite meal in our house now. This soup is loaded with flavor and is so healthy!
- Prep Time: 5 mins
- Cook Time: 8 hours
- Total Time: 8 hours 5 mins
- Yield: 6 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
Units
Scale
- 1 1/2 pound boneless skinless Chicken Breast
- 4 cups Chicken Broth
- 1 15oz can Black Beans drained and rinsed
- 1 16oz jar medium Salsa
- 1 10oz bag frozen Corn
- 1 bunch Green Onions (you can save some of it for topping as well if you like)
- 1 Tbs Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Oregano
- 1 1/2 tsp Cumin
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- Tortilla Chips for topping
Instructions
- In 6 quart slow cooker or crockpot add Chicken Broth and Chicken Breasts.
- Add in Beans, Salsa, Corn, and Green Onions.
- Add Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Salt, and Pepper.
- Stir to combine.
- Cover and cook on low 6-8 hours, or high 3-4 until chicken is cooked all the way through.
- When there is about 30 minutes left of cook time, remove chicken and shred it, then add it back to the slow cooker and cover to continue cooking.
- Serve with your favorite toppings.
- Enjoy!
Notes
If you have leftovers these can be stored in an airtight container in the fridge for up to 5 days. You can also freeze this in a freezer safe container for up to 3 months.
