There is nothing quite as warm and delicious as a chicken tortilla soup recipe! We are such crock pot lovers over here in this house, and this is one of our top rotations. Perfect for heating up leftovers and can be dressed up or down depending on your taste.
Slow Cooker Chicken Tortilla Soup Recipe Ingredients
1 pound cooked chicken, shredded
1 can (15 oz) whole peeled tomatoes, mashed
1 can (10 oz) enchilada sauce
1 medium onion chopped
1 can black beans
1 can (4 oz) chopped green chile peppers
6 cloves minced garlic
1/2 cup water
2 cans (14.5 oz) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package (10 oz) frozen corn
1 tablespoon chopped cilantro
Optional toppings: lime wedges, sour cream, tortilla strips, shredded cheddar cheese
- Boil or bake chicken until cooked. Shred and set aside.
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Add in water, chicken broth, and all seasonings. Stir in corn and black beans.
- Cover and cook in slow cooker 2-5 hours depending on cook temperature.
- Serve with lime wedges, sour cream, tortilla strips, and shredded cheddar cheese.
Fall recipes are my favorite. I especially love anything I can set in my slow cooker that is ready for a family dinner. Check out these other slow cooker favorites if you are prepping for the fall season!
All the best,