Yield: 4 to 6 servings
Slow Cooker Chicken Tortilla Soup
Making this Chicken Tortilla Soup in the crockpot is the perfect easy dinner recipe for busy weeknights. It's so easy to make and loaded with epic flavor!
Ingredients
Chicken Tortilla Soup:
- 6 cups chicken stock
- 3 large boneless, skinless chicken breasts
- 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 original rotel (or mild)
- 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
- or crumbled cotija cheese
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Instructions
- Combine all Chicken Tortilla Sopu ingredients (except cilantro) in slow cooker and stir. Cook for 8 hours on low or 4 hours on high.
- Remove chicken breasts from soup and shred. Return to soup. Add fresh cilantro and stir to combine.
- Serve warm with optional toppings!
Notes
Store leftovers, in the refridgerator, for up to a week in an airtight contianer. You can also freeze leftovers in freezer safe containers for up to 3 months.
Nutrition
Serving: 1serving, Calories: 236kcal, Carbohydrates: 19g, Protein: 27g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 58mg, Sodium: 866mg, Fiber: 3g, Sugar: 7g