Slow Cooker Chicken Tortilla Soup

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This is an amazing recipe for Slow Cooker Chicken Tortilla Soup. Not only is it an easy meal to prepare (10 or so minutes), it is so tasty, versatile, and healthy. Because families have varying spice tolerance, I’ve included instructions for the Mild, Medium, and Hot versions.

All you do is throw the ingredients in a crock pot/slow cooker and let it cook for 6 hours. You can shred the chicken at about 2-3 hours in, or even when it’s complete (before serving). So this recipe is a great choice if you need something to throw into a slow cooker before work or church.

Directions

MILD: Add frozen chicken breasts, broth, cilantro, water, lime juice, salt, pepper, onion, minced/crushed garlic (or garlic powder), canned tomatoes, mild canned chiles, mild salsa, canned tomato sauce, canned corn (not drained), and bay leaf to a crock pot. Cook on slow for 6-8 hours. Take chicken out after 2-3 hours, shred it and return it to the soup to continue cooking.

MEDIUM: Follow the instructions above but add normal/hot chiles and medium salsa.

HOT: Follow instructions for mild but use hot/normal canned chiles, hot salsa, 1 teaspoon chili powder, 1 teaspoon cumin.

Top it with tortilla chips, sour cream, and Mexican blend cheese. Refrigerate leftovers.

Enjoy!

Supply List

Slow cooker/crock pot

Chopping knife (I use these)

forks for shredding meat

cutting mat (my favorites)

measuring cups and spoons set

Slow Cooker Chicken Tortilla Soup

Prep Time: 10 minutes

Cook Time: 6 hours

Inactive Time: 6 hours

Total Time: 12 hours 10 minutes

This is an amazing recipe for Slow Cooker Chicken Tortilla Soup. Not only is it an easy meal to prepare (10 or so minutes), it is so tasty, versatile, and healthy. Because families have varying spice tolerance, I've included instructions for the Mild, Medium, and Hot versions.

Print

Ingredients

• 3 pounds frozen chicken
• 2 (15 ounce) cans tomatoes,
• 1 (15 ounce) can tomato sauce
• 1/2 Cup Mild, Medium or hot salsa
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers (mild or hot based on preference)
• 3 cloves garlic, minced or crushed (or 1/4 teaspoon garlic powder)
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 2 (15 ounce) cans of corn (not drained)
• 2 tablespoons chopped cilantro (or 1/2 Tablespoon dried parsley)
• 3/4 Cup lime juice (4-6 limes)
• Optional for hot version
• 1 teaspoon cumin
• 1 teaspoon chili powder

Instructions

1. MILD: Add frozen chicken breasts, broth, cilantro, water, lime juice, salt, pepper, onion, minced/crushed garlic (or garlic powder), canned tomatoes, mild canned chili peppers, mild salsa, canned tomato sauce, canned corn (not drained), and bay leaf in a crock pot. Cook on slow for 6-8 hours. Take chicken out after 2-3 hours, shred it and return it to the soup to continue cooking. A great tip to shred cooked chicken is to put it in a bowl and use a hand mixer. It will shred it up nicely in less than a minute!
2. MEDIUM: Follow the instructions above but add normal/hot chili peppers and medium salsa.
3. HOT: Follow instructions for mild but use hot/normal canned chili peppers, hot salsa, 1 teaspoon chili powder, 1 teaspoon cumin.
4. Top it with crushed tortilla chips, sour cream, and Mexican blend cheese. Refrigerate leftovers.

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• 
  Crock-Pot 8 quart Manual Slow Cooker with 16 oz Little Dipper Food Warmer, Stainless

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 86mgSodium: 437mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 23g

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