Chicken Tortilla Soup Recipe in a Slow Cooker

6 servings
6 hr 15 min

I love making soup recipes in the slow cooker. It's great for weeknight meals, during the school year, and for when we go on vacation so I don't have to cook.

Spray the slow cooker.

Add the raw chicken and seasoning and the remaining ingredients.

Here is what it looks like after the 6 hours.

Here is the finished dish.

To make this a freezer meal, I added all the raw ingredients into a baggie and froze it; when we wanted to eat it, we defrosted the bag in a large bowl the night before and then added it to the larger slow cooker. It was finished between 6-7 hours.

I doubled this recipe and added more chicken, this is what it looked like.

This is the video of the smaller portion-sized version of this recipe.

Chicken Tortilla Soup Recipe in a Slow Cooker

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 6 Hours Total time: 6 hr 15 min
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Ingredients


  • 2 chicken breast - uncooked
  • 1 tbsp cumin + 1 tbsp of cumin on top of veggies
  • 1 tsp granulated onion
  • Salt and pepper
  • 1 cup Green red and yellow mixed frozen peppers
  • 1 can diced tomatoes
  • 1 cup frozen corn
  • 1 can black beans
  • 1 container 3 cups of bone broth or chicken broth

Instructions


Spray the slow cooker with nonstick cooking spray.
Add the chicken breasts to the slow cooker, then add cumin 1 tablespoon to coat the chicken. Turn the chicken over and coat both sides with cumin.
Add granulated onion flakes to the chicken to coat both sides as well.
Mix to coat and add extra seasoning if needed.
Add frozen peppers, frozen corn, black beans, and diced tomatoes.
Add more cumin to the veggies.
Then, add 1 container of bone broth or chicken broth.
Stir the mixture.
Cook on low for 6 hours or until chicken is really tender and starts to shred.
Using two forks shred the chicken in the soup.
Serve immediately.
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