4.8 from 15 votes
Slow Cooker Chicken Tortilla Soup
Filled with seasoned chicken, black beans, and green chilies, this soup is comforting, hearty, and delicious!
Prep Time
5 mins
Cook Time
6 hrs
Servings:
6
Course:
Soup, Dinner, Others
Cuisine:
American
Ingredients
- 3 chicken breast boneless, skinless
- 1 small yellow onion chopped
- 3 teaspoons garlic minced
- 8 cups chicken broth
- 1 can (4 ounces) green chilies diced
- 2 cans (10.5 ounces, each) Rotel diced tomatoes with green chilies undrained
- 1 can (29 ounces) crushed tomatoes
- 1/2 teaspoon chili powder
- 2 teaspoon cumin
- 2 teaspoons taco seasoning
- 1 can (15 ounces) black beans rinsed and drained
Instructions
- Place chicken breasts in the bottom of a greased 7 quart slow cooker. Place all remaining ingredients over chicken. Stir to combine. Cover with lid and cook on low heat for 6 hours or high heat for 4 hours.
- Carefully remove the hot chicken from slow cooker and place on a large plate or platter. Shred with two forks. Place shredded chicken back in slow cooker and stir to combine.
- Serve soup warm with favorite toppings: cheese, tortilla strips, sour cream, etc. Enjoy!
Cup of Yum
Notes
- TO FREEZE: Place cooled soup in two large freezer-safe containers. Seal shut with lid. Place in freezer. Freeze up to 3 months.
- To reheat, place frozen soup in a large crock pot or slow cooker. Cover with lid. Cook on the low heat setting for 3 to 4 hours or until fully warmed through.OR you can reheat on the stovetop in a large pot over medium heat until warmed through.