Crock Pot Slow Cooker Tortilla soup recipe

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This Slow Cooker Tortilla Soup is very, very easy and super hearty. You can serve it with tortilla chips or this delicious homemade cornbread recipe I posted yesterday. The liquid cooks down and it become very chunky (which I like) so if you like a runnier soup add more chicken broth.

INGREDIENTS

4 chicken breasts (I used frozen chicken breasts)

Two (2) 15 oz cans black beans, drained and rinsed

Two (2) 15 oz cans diced tomatoes

1 Cup salsa

1 4 oz can of green chilies

1 teaspoon of cumin

1 Cup of frozen corn

One (1) 15 oz can of chicken broth

Plus tortilla chips and shredded cheddar cheese

HOW TO PREPARE

1.) Combine all ingredients except chips and cheese in slow cooker (a six-quart slow cooker works best). Amazon has this Hamilton Beach Stay or Go 6-Quart Slow Cooker for only $29.99.

2.) Cook on low for 8 hours (since I used frozen chicken breasts I cooked mine on high).

3.) Before serving, remove chicken, shred and return to slow cooker. Serve over crushed tortilla chips and add shredded cheese to taste.

This soup recipe was modified from one sent in by Stephanie as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Stephanie gets a $10 Amazon gift card!

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Comments

  1. Thanks heather, now I know what we are having for dinner tonight. Freezing rain in Michigan, so it is nice to know I can rely on my stockpile!

  2. I also add onion and bell peppers and a little lime juice. And as odd as it sound water chestnuts. They add a crunch to the soup without extra calories for those who can’t have chips.

  3. Heather J. says:

    This is our most FAVORITE slow cooker soup! I add a packet of taco seasoning mix and a can of enchilada sauce to mine. Also, I slice flour tortillas into thin strips with my pizza cutter and fry in a tablespoon or so of canola oil. Please try it! Way yummier than using tortilla chips!

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