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Slow Cooker Chicken Tortilla Soup
Course
Soup
Cuisine
Mexican Inspired
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
12
people
This Slow Cooker Chicken Tortilla Soup is loaded with delicious ingredients like chicken, peppers, tomatoes, corn, and beans and the bold flavor of garlic and cayenne! A comforting and hot meal for chilly nights!
Ingredients
1x
2x
3x
▢
1
lb
boneless skinless chicken breast
▢
1 1/2
teaspoon
ground cumin
▢
1/4
teaspoon
cayenne pepper
▢
1 1/2
tablespoons
garlic powder
▢
1
tablespoon
kosher salt
▢
2
teaspoons
cracked black pepper
▢
1
cup
red onion
diced
▢
1
bell pepper
seeded and diced
▢
1
serrano pepper
seeded and diced
▢
1
(14.5 oz.) can
fire-roasted diced tomatoes
▢
1
(14.5 oz.) can
fire-roasted corn
drained
▢
1
(15 oz.) can
low-sodium black beans
drained and rinsed
▢
32
ounces
low-sodium chicken broth
▢
2 1/2
cups
water
▢
2
tablespoons
tomato paste
▢
3
cups
tortilla strips
▢
8
ounces
queso fresco
▢
cilantro
for garnish
▢
crema
for garnish
Instructions
Place the chicken breast at the bottom of a slow cooker. Whisk together the spices in a small bowl, then pour over the chicken and pat down firmly.
Add the red onion, bell pepper, and diced serrano, then dump in the tomatoes, corn, and black beans.
Slowly pour in the chicken broth and water, then whisk in the tomato paste. Cover and cook on low for 8-10 hours.
30 minutes before serving, carefully remove the chicken breasts and shred with a fork, then carefully stir it back into the soup.
Serve with tortilla strips and queso fresco, and garnish with cilantro and crema as desired.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
24
g
|
Protein:
17
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
37
mg
|
Sodium:
891
mg
|
Potassium:
495
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
750
IU
|
Vitamin C:
16.2
mg
|
Calcium:
139
mg
|
Iron:
1.8
mg
Find it online:
www.sugarandsoul.co/chicken-tortilla-soup/