Servings
Font
Back
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 boneless, skinless chicken breasts
  • 1 small yellow onion chopped
  • 3 teaspoons minced garlic 
  • 8 cups chicken broth
  • 1 can (4 ounces) diced green chilies
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve soup warm with favorite toppings: cheese, tortilla strips, sour cream, etc. Enjoy!

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.