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Description
A hearty and comforting slow cooker chicken tortilla soup that is easy to prepare.
Ingredients
Scale
- 1 lb shredded chicken
- 2 cups diced tomatoes
- 1 can black beans, drained
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Avocado for topping
Instructions
- Add shredded chicken, diced tomatoes, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken in the pot using two forks.
- Serve hot with tortilla chips and avocado on top.
Notes
- This soup can be stored in the fridge for up to 3 days.
- Freezes well for up to 3 months.
- Feel free to customize with your favorite toppings like cheese or cilantro.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg
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