Slow Cooker Chicken Tortilla Soup

by Lucas
Created • 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

  1. Place chicken breasts on the bottom of a slow cooker or instant pot.
  2. Pour salsa and chicken broth into the pot and pick up the chicken breasts slightly so some liquid gets underneath them.
  3. 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.
  4. 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.
  5. 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.
  6. 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