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Easy Slow Cooker Chicken Tortilla Soup


  • Author: Miss AK
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 8 1x

Description

Try this quick and Easy Slow Cooker Chicken Tortilla Soup for a fast, healthy dinner that’s packed with veggies and protein.


Scale

Ingredients

  • 1 lb. chicken thighs
  • 2 tsp. chili powder
  • 1+1/2 tsp. sea salt (more to taste, if desired)
  • 1 tsp. cumin
  • 1/2 tsp. black pepper
  • 1 large red onion, diced
  • 2 bell peppers, diced (I used green)
  • 2 jalapenos, diced (seeds removed if you don’t love spice)
  • 215 oz. cans diced, fire roasted tomatoes, drained
  • 115 oz. can sweet corn, drained
  • 115 oz. can black beans, drained
  • 32 oz. unsalted chicken broth
  • about 4 cups crushed tortilla chips, for serving
  • optional toppings – Greek yogurt/sour cream, cilantro, cheese

Instructions

  1. Add the chicken thighs to the bottom of your slow cooker.
  2. Top with the chili powder, sea salt, cumin, and black pepper.
  3. Dice the onion and pepper and add to the slow cooker.
  4. Then, add the tomatoes, corn, black beans and broth.
  5. Cook for 4 hours on high (or 8 hours on low) and then remove the chicken and shred with two forks. This will be easy because the chicken gets so tender.
  6. Taste the broth to see if it needs more salt, stir in the chicken and remove from the heat.
  7. To serve, in each bowl put about 1/2 cup of crushed tortilla chips and spoon the soup over top. Finish with Greek yogurt or sour cream, cilantro, scallions, avocado – or whatever you want!

Nutrition

  • Serving Size: 1 cup - with chips
  • Calories: 379
  • Sugar: 14 g
  • Sodium: 553 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 9 g
  • Protein: 21 g
  • Cholesterol: 53 mg

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