Slow Cooker Chicken Tortilla Soup Recipe

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pieces Frozen Chicken Breasts; 15 ounces, weight Canned Whole Peeled Tomatoes, Mashed; 10 ounces, fluid Enchilada Sauce; 2 cups Water; 14-1/2 ounces, fluid Canned Chicken Broth; 1 whole Medium Onion, Chopped; 2 cloves Garlic, Minced; 4 ounces, weight Canned Chopped Green Chiles, Drained; 1 teaspoon Cumin; 1 teaspoon Chili Powder; 1 teaspoon Salt; 1/4 teaspoons Black Pepper; 10 ounces, weight Frozen Corn; 1 Tablespoon Chopped Cilantro; 1 whole Bay Leaf; 15 ounces, weight Canned Black Beans, Drained And Rinsed

Servings: persons

3 pieces Frozen Chicken Breasts
15 ounces, weight Canned Whole Peeled Tomatoes, Mashed
10 ounces, fluid Enchilada Sauce
2 cups Water
14-1/2 ounces, fluid Canned Chicken Broth
1 whole Medium Onion, Chopped
2 cloves Garlic, Minced
4 ounces, weight Canned Chopped Green Chiles, Drained
1 teaspoon Cumin
1 teaspoon Chili Powder
1 teaspoon Salt
1/4 teaspoons Black Pepper
10 ounces, weight Frozen Corn
1 Tablespoon Chopped Cilantro
1 whole Bay Leaf
15 ounces, weight Canned Black Beans, Drained And Rinsed

1
Pour tomatoes into the slow cooker and mash with a potato masher. Add enchilada sauce, water and broth. Stir in onion, garlic, chilies, seasonings, bay leaf, corn, beans and cilantro. Add frozen chicken breasts and stir together.
2
Cook on high for 3-4 hours or on low for 6-8 hours.
3
Up to an hour before serving, remove chicken breasts, shred meat and return to cooker. You can also use pre-cooked chicken if you don't have frozen.
4
Serve with any or all of the following:
5
lime wedges
6
tortilla strips or broken tortilla chips (the lime-flavored chips taste really good with this soup!)
7
sour cream
8
guacamole
9
Enjoy!!

940

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pieces Frozen Chicken Breasts, 15 ounces, weight Canned Whole Peeled Tomatoes, Mashed, 10 ounces, fluid Enchilada Sauce, 2 cups Water, 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.

Slow Cooker Chicken Tortilla Soup

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