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Slow Cooker Chicken Tortilla Soup
Course:
Soup
Cuisine:
Mexican
Keyword:
chicken tortilla soup, crockpot, slow cooker, soup, tortilla soup
Prep Time:
10
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
10
minutes
minutes
Servings:
6
Calories:
208
kcal
Author:
Platings and Pairings
Slow Cooker Chicken Tortilla Soup can be made easy with your crockpot. Just add all the ingredients to your slow cooker and go! Serve it up with crispy tortilla chips, avocado, sour cream & cheddar cheese.
Print Recipe
Ingredients
1
pound
chicken breasts
5
cups
bone broth
or chicken stock
4
corn tortillas
torn into small pieces
1
15-ounce can
black beans
drained and rinsed
1
15-ounce can
pinto beans
drained and rinsed
1
cup
canned crushed tomatoes
1/2
cup
salsa verde
3
Tablespoons
tomato paste
1
large
onion
minced
2
jalapenos
chopped, seeds and veins removed
1
bell pepper
chopped
1
lime
juiced
4
Tablespoons
fresh cilantro
2
teaspoons
cumin
1
teaspoon
chili powder
1
teaspoon
garlic powder
½
teaspoon
cayenne pepper
Salt
to taste
For Topping
Cheddar cheese
shredded
Crunchy tortilla chips
Avocado
Sour cream
or Greek yogurt
Instructions
Add all ingredients to slow cooker and cook on low for 8 hours, or high for 4 hours.
Pull out chicken using tongs and shred with two forks. Return to pot.
Adjust seasonings by adding salt, extra cayenne, etc. Serve.
Video
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Or, portion the soup into freezer bags and freeze for up to three months.
Nutrition
Calories:
208
kcal
|
Carbohydrates:
19
g
|
Protein:
26
g
|
Fat:
3
g
|
Cholesterol:
48
mg
|
Sodium:
431
mg
|
Potassium:
674
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1205
IU
|
Vitamin C:
42.3
mg
|
Calcium:
48
mg
|
Iron:
1.7
mg