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The use of a slow cooker makes this American-style Chicken Tortilla Soup a perfect weeknight meal. Throw it together before work, and come home to dinner (and an amazing-smelling home). | www.curiouscuisiniere.com
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5 from 1 vote

Slow Cooker Chicken Tortilla Soup

This recipe makes a lot of soup. It is perfect for a large family, an easy dish to have guest over on a week night, or great to freeze half for a later date.
Yield: 4 quarts of soup
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Dinner
Cuisine: Mexican
Servings: 8 - 10 servings
Calories: 333kcal
Author: Sarah | Curious Cuisiniere

Ingredients

  • 1 lb chicken breasts
  • 2 (14.5 oz) cans diced tomatoes
  • 1 small onion, diced
  • 1 c corn
  • 1 c black beans, dry
  • 1 c pinto beans, dry
  • 1 small green pepper, diced
  • 2 small jalapenos, diced
  • 4 c chicken stock (we prefer low sodium)
  • 4 c water
  • 1 lime, juiced (about 2 tablespoon juice)
  • 3 tablespoon cornmeal
  • 3 tablespoon taco seasoning
  • 2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

To Serve (Optional)

  • Lime wedges
  • Sour Cream
  • Tortilla Chips

Instructions

  • Mix all ingredients in a 6 quart slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours.
  • Before serving, remove chicken from the crock pot and shred with two forks. Return the shredded chicken to the crock pot. Mix well.
  • Serve the soup with extra lime, sour cream, or tortilla chips, as desired.

Nutrition

Serving: 2g | Calories: 333kcal | Carbohydrates: 42.5g | Protein: 29.2g | Fat: 5.8g | Saturated Fat: 1.5g | Cholesterol: 50mg | Sodium: 452mg | Fiber: 10.1g | Sugar: 5.5g