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: 4 chicken breast halves; 1 garlic clove, minced; 2 tablespoons butter; 2 (14 1/2 ounce) cans chicken broth; 2 (14 1/2 ounce) cans stewed tomatoes; 1 cup salsa (mild, medium or hot, whichever you prefer); 1/2 cup chopped fresh cilantro; 1 tablespoon ground cumin (or more if you like); Toppings; 8 ounces monterey jack cheese, cubed; sour cream; tortilla chips

Servings: persons

4 chicken breast halves
1 garlic clove, minced
2 tablespoons butter
2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans stewed tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
1/2 cup chopped fresh cilantro
1 tablespoon ground cumin (or more if you like)
Toppings
8 ounces monterey jack cheese, cubed
sour cream
tortilla chips

1
Cook, debone and shred chicken.
2
Add minced garlic to butter in slow cooker. Saute.
3
Combine all ingredients except cheese, sour cream and chips.
4
Cover. Cook on low for 8 hours.
5
Divide cubed cheese among 6 individual bowls.
6
Ladle soup over cheese.
7
Sprinkle with chips.
8
Top each bowl with a dollop of sour cream.

593

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 4 chicken breast halves, 1 garlic clove, minced, 2 tablespoons butter, 2 (14 1/2 ounce) cans chicken broth, 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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