Slow Cooker Chicken Tortilla Soup
by LucasCreated • Updated
Imported from www.evolvingtable.com
Prep Time: 5 minutes
Cook Time: 6 hours
Yields: 8 servings
This is a ridiculously quick recipe that makes a lot of servings. Put it on in the morning and you'll have a great meal ready for dinner, plus lots of leftovers. The toppings are all optional but really take it up a level.
Ingredients
- 1.5 lbs chicken breast
- 16 oz. chunky salsa, mild or medium
- 4-5 cups chicken broth
- 3 tbsp taco seasoning
- 15 oz. can black beans (rinsed and drained)
- 15 oz can whole kernel corn (drained)
- 3 tbsp lime juice or lemon juice
- Tortilla chips (optional)
- Cilantro (optional)
- Green Onions (optional)
- Sour cream (optional)
- Avocado or Guacamole (optional)
Directions
- Place chicken breasts on the bottom of a slow cooker or instant pot.
- Pour salsa and chicken broth into the pot and pick up the chicken breasts slightly so some liquid gets underneath them.
- Add beans, corn, seasoning, and lime juice to the pot. Give the liquid (but not the chicken breasts) a good stir, close the slow cooker or instant pot, and slow cook for 6-8 hours on low or 4-6 hours on high.
- Towards the last 30 minutes of cooking, shred the chicken breast with a couple forks right in the pot. Continue cooking for the last 30 minutes.
- Taste the broth. Add more salt or taco seasoning (or other spicy/smoky seasonings) for more flavor, or more lime/lemon juice for more acidity.
- Serve chicken tortilla soup with the toppings. I like to put some partly broken chips on top of a bowl of the soup, then put guacamole and sour cream on that along with cilantro and green onions if I have them. Then I eat it