I love slow cooker meals and this one is no exception!
Nothing like coming home to a meal ready to eat! In this recipe, you will be removing the jalapeno seeds to control the spice. If you prefer a little more heat, you can leave them in!
While the list of ingredients looks long, this is super easy to put together and delicious!
Click print here ↓
Slow Cooker Chicken Tortilla Soup
- 6 6- inch corn tortillas cut 1/4-inch strips
- 1 tablespoon olive oil
- 1 onion chopped
- 3 large cloves garlic minced
- 1 jalapeño diced and seeded
- 2 teaspoons ground cumin
- 2 teaspoon chili powder
- 28 oz crushed tomatoes
- 1 can rotel
- 4 cups chicken broth
- 14.5 oz black beans
- 1 cup frozen corn
- 2 chicken breasts
- 1/4 cup cilantro
Cook onion, garlic and jalapeño in olive oil.
Add remaining ingredients and simmer 20 min.
Shred Chicken and add back to the pot with tortilla strips.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)