Slow Cooker Chicken Tortilla Soup – a delicious recipe with Chicken Breasts, Chili Powder, Cumin, Salt, Onion, Red Bell Pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
2
Using 2 forks, break up the chicken into chunks (or you may shred it more fine.) Taste and add more salt if the soup needs it.
3
Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!
621
kcal
Calories
11
g
Fat
39
g
Carbs
91
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3 whole Chicken Breasts, 2 teaspoons Chili Powder, 1 teaspoon Cumin, Salt And Pepper, to taste, and more.
Yes, Slow Cooker Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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