This Slow Cooker Tortilla Soup is very, very easy and super hearty. You can serve it with tortilla chips or homemade cornbread. The liquid cooks down and it become very chunky (which I like) so if you like a runnier soup add more chicken broth.
Slow Cooker Tortilla Soup
Prep time
Cook time
Total time
Author: Heather
Recipe type: Soup
Ingredients
- 4 chicken breasts (I used frozen chicken breasts)
- Two (2) 15 oz cans black beans, drained and rinsed
- Two (2) 15 oz cans diced tomatoes
- 1 Cup salsa
- 1 4 oz can of green chilies
- 1 teaspoon of cumin
- 1 Cup of frozen corn
- One (1) 15 oz can of chicken broth
- Plus tortilla chips and shredded cheddar cheese
Instructions
- Combine all ingredients except chips and cheese in slow cooker (a six-quart slow cooker works best).
- Cook on low for 8 hours (since I used frozen chicken breasts I cooked mine on high).
- Before serving, remove chicken, shred and return to slow cooker. Serve over crushed tortilla chips and add shredded cheese to taste.
I hope you enjoy this recipe. Please leave a comment and let me know if you give it a try!
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