Slow Cooker Chicken Tortilla Soup
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How to Make Slow Cooker Chicken Tortilla Soup
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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!
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- 1 lb Chicken Breasts
- 4 cup Chicken Broth
- 1 can Whole Kernel Corn , drained
- 1 can Black Beans
- 1 tbsp minced Garlic
- 2 tsp chili powder
- 1 Onion
- 1 Jalapeno diced (seeds removed)
- 1 can Rotel not drained
- 1 tbsp chipotle in adobo
- Salt & Pepper to taste
- 1 tsp Cumin
- 1 Bay leaf
- 1/4 cup chopped Cilantro
- 6 Corn tortilla
- 1/4 cup shredded Cheese
All all ingredients except cheese, tortillas, cilantro and corn and cook on low for 8 hours.
Shred chicken with a fork and return to slow cooker. And add corn.
Cut 2 tortillas into strips add to slow cooker along with chopped cilantro. Cook an additional hour.
Cut remaining tortillas into strips place on baking sheet salt and bake at 350 for 10 minutes.
Put soup in bowls and garnish with tortilla strips and cheese.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)