Easy Slow Cooker Chicken Tortilla Soup
This One-Pot Southwestern slow cooker chicken tortilla soup is infused with herbaceous cilantro, smokey chili powder, a bit of spice from green chile peppers, tomatoes, corn, black beans, onions, and chicken.
Equipment
- Slow Cooker
Ingredients
- 2 pounds chicken breast
- 1 medium onion finely chopped
- 2 teaspoon chili powder
- 28 ounces crushed tomatoes
- 24 ounces chicken broth
- 15 ounces kernel corn drained
- 4 ounces green chilis diced
- 15 ounces black beans drained
- 1/4 cup cilantro freshly chopped
Instructions
- Add all of your ingredients into the slow cooker and then cook on low for 6 hours.
- Once finished cooking, scoop into serving bowls and serve with tortilla chips, sour cream, cheese, avocado, or any of your favorite toppings.
Notes
You'll want to store any leftover soup in an airtight container in the fridge for up to 4 days.
You can use your crock pot to reheat this soup or just place it in a pot on the stove over low heat until heated through.
If you want to speed up your heating time, you can use a microwave.
Nutrition
Calories: 297kcalCarbohydrates: 34gProtein: 33gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 631mgPotassium: 1115mgFiber: 9gSugar: 8gVitamin A: 574IUVitamin C: 22mgCalcium: 66mgIron: 3mg
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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