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Delicious And Easy Slow Cooker Chicken Tortilla Soup Recipe

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Easy Slow Cooker Chicken Tortilla Soup Mary Martha Mama
Easy Slow Cooker Chicken Tortilla Soup Mary Martha Mama from www.marymarthamama.com

Description

This chicken tortilla soup recipe is the perfect comfort food for cold winter days. It is a hearty and delicious soup that is easy to make and packed with flavor. The best part is that it can be made in a slow cooker, which means you can throw all the ingredients together in the morning and have a warm and hearty dinner waiting for you when you get home.

Prep Time

Preparation time for this recipe is approximately 15 minutes.

Cook Time

Cooking time for this recipe is approximately 6 hours on low heat or 4 hours on high heat.

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (10 oz) mild enchilada sauce
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips, shredded cheese, and sour cream for serving

Equipment

  • Slow cooker
  • Cutting board
  • Sharp knife
  • Can opener
  • Measuring cups and spoons
  • Large spoon or ladle

Method

  1. Place the chicken breasts in the slow cooker.
  2. Add the black beans, corn, diced tomatoes, enchilada sauce, onion, garlic, chicken broth, cumin, chili powder, salt, and black pepper to the slow cooker.
  3. Stir everything together until well combined.
  4. Cover the slow cooker and cook on low heat for 6 hours or on high heat for 4 hours.
  5. Remove the cooked chicken from the slow cooker and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir it into the soup.
  7. Add the chopped cilantro to the soup and stir to combine.
  8. Ladle the soup into bowls and serve with tortilla chips, shredded cheese, and sour cream.

Notes

This recipe can be doubled or halved depending on how many people you need to feed. Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains approximately:
  • Calories: 270
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 63mg
  • Sodium: 1200mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 7g
  • Sugar: 7g
  • Protein: 29g

Recipes FAQ

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts in this recipe. Just be sure to add an extra hour or two to the cooking time if using frozen chicken.

Can I use different types of beans or vegetables in this recipe?

Absolutely! This recipe is very versatile and can be customized to your liking. You can use different types of beans, vegetables, or even add some rice or quinoa to the soup if you like.

Can I make this recipe on the stovetop instead of in a slow cooker?

Yes, you can make this recipe on the stovetop as well. Simply cook the chicken in a large pot over medium-high heat until browned on both sides, then add the rest of the ingredients and bring to a boil. Reduce the heat to low and simmer for approximately 30 minutes, or until the chicken is cooked through and the vegetables are tender.

Recipe Tips

  • If you like a spicier soup, use diced tomatoes with hot chilies instead of mild chilies.
  • If you prefer a thicker soup, you can add some cornstarch or flour to the soup towards the end of the cooking time.
  • If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
  • If you have any leftover soup, it makes a great topping for baked potatoes or a filling for burritos.

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