Slow Cooker Chicken Tortilla Soup

I’m definitely a taco person, and I’m definitely a soup person. As the days get shorter, and my dinners get lazier, I tend to rely on my slow cooker a LOT and that means soups, stews and chili. Chicken Tortilla soup is definitely a favorite of mine, and my husbands love of tacos tends to inspire many of my recipes, so this is a great combination of two of our favorite meals. This soup is perfect for a chilly night, but the spicy flavors make this a great soup to be enjoyed year round. The best part? Minimal prep!

What You’ll Need

For this soup, you’ll need chicken broth, chicken breasts, half & half, a shredded Mexican or taco cheese blend, onion, green bell peppers, salsa, black beans, rotel, frozen corn and garlic power, chili powder, cumin, paprika, salt, cayenne and black pepper.

Getting Started

Combine everything but the cheese, cream and chicken to your slow cooker. Mix well, then add the chicken. Cook on high for 4-6 hours or low for 6-8.

During the last 30 minutes of cooking, remove the chicken breasts and shred using two forks.

Add the half and half and about 1 cup of the shredded cheese to the slow cooker and stir to combine. Add the shredded chicken and allow to cook for the remaining time, or until the cheese has melted.

Serve

Divide between bowls and top with desired toppings. I used tortilla strips, more shredded cheese, sour cream and fresh cilantro.

Slow Cooker Chicken Tortilla Soup

Servings: 8-10
Prep Time: 5 minutes
Cook Time: 4-8 hours

Ingredients

• 3 cups chicken or vegetable broth
• 1.5 pounds boneless skinless chicken breasts
• 1 medium onion, diced
• 2 green bell peppers, diced
• 1 10 ounce can Rotel diced tomatoes
• 1 15 ounce can black beans, drained and rinsed
• 1 pint half and half
• 16 ounces frozen corn
• 16 ounces salsa
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (or more or less, to taste)
• Desired Toppings: tortilla strips, shredded cheese, sour cream, cilantro, tomatoes, hot sauce, etc.

Instructions

1. Combine everything but the cheese, cream and chicken to your slow cooker. Mix well, then add the chicken.
2. Cook on high for 4-6 hours or low for 6-8.
3. During the last 30 minutes of cooking, remove the chicken breasts and shred using two forks.
4. Add the half and half and about 1 cup of the shredded cheese to the slow cooker and stir to combine.
5. Add the shredded chicken and allow to cook for the remaining time, or until the cheese has melted.
6. Divide between bowls and top with desired toppings. I used tortilla strips, more shredded cheese, sour cream and fresh cilantro.