Slow Cooker Chicken Tortilla Soup
Author: Sugar Dish Me
Prep time:
Cook time:
Total time:
Serves: 8-10
- 2 (14.5 ounce) cans diced tomatoes
- 3 uncooked boneless, skinless chicken breasts (about 1 pound)
- 1½ cups chopped onion
- 1 green bell pepper, diced
- 1 can black beans, drained and rinsed (or about 2 cups cooked black beans)
- 1½ cups frozen corn
- 2 tablespoons chipotle chiles in adobo sauce (more or less according to your heat preference; we like spice)
- 1 envelope taco seasoning (or about 3 tablespoons of your favorite taco seasoning blend
- 3 cups low sodium chicken broth
- tortilla chips or strips for serving
- Empty all ingredients into your slow cooker, stirring the seasoning around a little to combine.
- Cover and cook on Low for 6 hours, or High for 4 hours, checking to be sure the chicken breasts are cooked all the way through.
- Remove the chicken breasts from the soup, shred using 2 forks (the meat will be REALLY tender; it will just fall apart), and then stir it back in.
- Serve with the tortilla chips.
Recipe by Sugar Dish Me at https://www.sugardishme.com/slow-cooker-chicken-tortilla-soup/
3.1.09