Slow Cooker Chicken Tortilla Soup is cozy, spicy, and loaded with tender chicken, beans, corn, and bold Tex-Mex flavor. Just dump, set, and come home to comfort!
2 Each Chicken Breasts, 2 (10 Ounce) Cans Tomatoes and Chilies, 1 Each Yellow Onion, 4 Cloves Garlic, 1 (15 Ounce) Can Whole Kernel Corn, 1 (15 Ounce) Can Black Beans, 1 teaspoon Ground Cumin, 2 teaspoons Smoked Chipotle Chili Powder, 1 teaspoon Dried Oregano, 1 teaspoon Salt, ½ teaspoon Black Pepper
Pour over the chicken broth.
4 Cups Chicken Broth
Give a light stir, then cover and cook for 6-8 hours on low. (Or 4-6 hours on high).
Take two forks and shred the chicken breasts.
Cut the corn tortillas into strips and lightly fry for a few minutes until golden. Sprinkle on top with your favorite toppings when serving.
6 Each Corn Tortillas, ¼ Cup Vegetable Oil
Notes
Nutrition info does not include the tortilla chips or oil.Favorite toppings could include: grated cheese, sour cream, green onions, jalapenos, limes, avocado, cilantro, etc.