Yield: 4 to 6 servings
Slow Cooker Chicken Tortilla Soup
With tender chicken, lime, and fire-roasted tomatoes, this flavorful Slow Cooker Chicken Tortilla Soup recipe is so easy, it practically cooks itself! Just dump everything into the crockpot and let it do all the hard work for you.
Ingredients
Chicken Tortilla Soup:
- 6 cups chicken stock
- 1.5 lbs boneless, skinless chicken breasts, or thighs
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeds removed and minced
- 2 (14.5 oz) cans diced fire roasted tomatoes, do not drain
- 2 (10 oz) cans rotel, mild, original, or hot
- ⅓ cup fresh lime juice
- 2 tablespoons chili powder
- 1 ½ tablespoons ground cumin
- salt and pepper, to taste
- ⅓ cup chopped fresh cilantro
Optional toppings:
- tortilla strips, or crushed tortilla chips
- lime wedges
- cilantro
- avocado
- shredded mozzarella cheese, pepper jack cheese, or crumbled cotija cheese
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Instructions
- Combine all soup ingredients (except cilantro) in a 7-quart slow cooker and stir to combine. Cook for 8 hours on low, or 4 hours on high, until chicken is fork tender and easily shredded.
- Remove chicken breasts from soup and shred, then return to the soup. Stir in fresh cilantro, if desired. Serve in bowls with all your favorite toppings!
Notes
Store: Transfer cooled leftover soup to an airtight container and store in the fridge for up to 5 days.
Freeze: Cool completely and freeze in individual portions in freezer safe containers for up to 3 months.
Reheat: Warm on the stove over low heat or microwave in 30-second intervals, stirring occasionally, until warmed through.
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Learn more about our Test Kitchen promise!Nutrition
Serving: 1serving, Calories: 440kcal, Carbohydrates: 37g, Protein: 50g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 120mg, Sodium: 1115mg, Potassium: 1498mg, Fiber: 6g, Sugar: 16g, Vitamin A: 2403IU, Vitamin C: 34mg, Calcium: 177mg, Iron: 6mg