Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup couldn't be easier to make! Loaded with chicken, black beans, corn, and all the toppings you could possibly want!
Servings: 6 servings
Ingredients
- 1 cup diced yellow onion
- 3 cloves garlic grated or minced
- 1 pound boneless skinless chicken breasts
- 2 teaspoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped cilantro
- 4 ounce can diced green chiles
- 15 ounce can black beans drained and rinsed
- 1 cup frozen corn
- 15 ounces red enchilada sauce
- 5 cups low sodium chicken broth
- Avocado, lime wedges, cilantro, tortilla chips, cheese for toppings
Instructions
- Saute the onion and garlic with a little olive oil in a skillet on the stove for 3-4 minutes. You can also put them in a microwave safe bowl and microwave for 3-4 minutes stirring every minute.
- Add the onions and garlic into the slow cooker along with the remaining ingredients and cover with the lid.
- Cook for approximately 3-4 hours on high or 5-6 hours on low. Remove the chicken from the slow cooker and shred it with two forks. Return it to the slow cooker and stir everything together. Serve the soup topped tortilla chips, cilantro, avocado slices, queso fresco or cheese of choice and lime wedges.
Notes
Cooking times will vary depending on the size of your chicken breasts and your slow cooker.
Nutrition
Calories: 259kcal | Carbohydrates: 31g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 1511mg | Potassium: 839mg | Fiber: 8g | Sugar: 6g | Vitamin A: 737IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 3mg