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Slow Cooker Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup is the perfect healthy comfort food. Set it and forget it; this soup is going to become a regular in your dinner rotation!

Course Main Course
Cuisine Mexican
Keyword crock pot chicken tortilla soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 192 kcal

Ingredients

  • 1 lb boneless skinless chicken breasts or 1 (15oz) can black beans if making vegetarian
  • 1 14 ounce can fire roasted diced tomatoes
  • 10 ounces enchilada sauce I use hot to give it a kick
  • 1 medium onion chopped
  • 4 ounces chopped green chili peppers I use the canned chilies
  • 2 cloves garlic minced
  • 2 cups of water
  • 16 ounces chicken broth or vegetable broth lower sodium
  • 1 teaspoon cumin (may add more if you want a spicier soup)
  • 1 teaspoon chili powder (may add more if you want a spicier soup)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 bay leaf
  • 1 cup frozen corn
  • 1 TBS cilantro chopped
  • ½ cup part skim shredded mozzarella cheese
  • lime for garnish

Instructions

  1. In the slow cooker place chicken breasts (or beans), tomatoes, enchilada sauce, onion, green chilies and garlic. Pour in the water and broth, and add the cumin, chili powder, salt, pepper, and bay leaf.
  2. Cover, and cook on low setting for 6 to 8 hours or on high setting for 4 hours.
  3. Remove chicken from slow cooker and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. (this step is only needed if making with chicken)
  4. Stir in corn and cilantro; cover and cook for 20 minutes.
  5. To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.

Recipe Notes

**Nutritional information includes cheese and lime garnishes, however does not include any other garnishes such as chips, green onions or avocado.