Slow Cooker Tortilla Soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Course Chicken, Main Course, Slow Cooker
Cuisine American, Mexican, Tex Mex
This easy tortilla soup is the perfect ‘set it and forget it’ weeknight dinner for the crock pot, I bet most of the ingredients are already in the pantry and fridge!
- 6 6-inch corn tortillas cut 1/4-inch strips
- 1 Tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic large, minced
- 1 jalapeño diced and seeded
- 2 teaspoons ground cumin
- 2 teaspoon chili powder
- 14 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 to the bottom of a slow cooker.
Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.
Shred chicken and add back to the pot. Serve with tortilla strips.
Calories: 340, Carbohydrates: 46g, Protein: 27g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 783mg, Potassium: 1160mg, Fiber: 11g, Sugar: 5g, Vitamin A: 520IU, Vitamin C: 31.1mg, Calcium: 113mg, Iron: 4.7mg
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