Chicken Tortilla Soup
If you’re looking to shake things up for Taco Tuesday, try this Mexican-inspired slow cooker chicken tortilla soup a try! Perfect for cold days and those wanting a hearty meal, it’s simple to make but bold on flavor.
Servings: 6 servings
Calories: 529kcal
Equipment
- Large Pot or Slow Cooker
- Cutting Board
- chopping knife
- Ladle or large serving spoon
Ingredients
- 4 chicken breasts cooked & chopped
- 15 oz. pinto beans canned
- 15 oz. black beans canned
- 15 oz. corn canned
- 28 oz. crushed tomatoes canned
- 10 oz. Rotel tomatoes & chilies can
- 32 oz. chicken broth
- 2 Tbsp. chili powder
- ½ tsp. cumin
- 1 tsp. salt
- 1 onion chopped
- 1 green pepper chopped
- 2 carrots diced
Instructions
- Combine all ingredients into a slow cooker and cook on low for 6-8 hours or high for 4-6 hours.
- Or, you can combine all ingredients on a pot on the stove and simmer on medium low for 2-3 hours, until vegetables are softened.
Notes
If you cook the soup in the slow cooker all day, you can put the chicken breasts in uncooked or even frozen. They will get cooked in the slow cooker all day. Then you simply removed them, shred or chop them, and return to the soup before serving.
Nutrition
Calories: 529kcal | Carbohydrates: 70g | Protein: 52g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 1332mg | Potassium: 2006mg | Fiber: 20g | Sugar: 14g | Vitamin A: 5515IU | Vitamin C: 41mg | Calcium: 160mg | Iron: 7mg