Crock Pot Tortilla Chicken Soup Recipe

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Slow Cooker Tortilla Chicken Soup

So Darlynn Morgan of Morgan Law Group sent me over this recipe and it was SO easy it was ridiculous!

Basically it involves opening cans and putting things in crock pot. When I read it I said, THIS I can do!  My kind of recipe.   I love the slow cooker or things I can make ahead of time while baby is napping. Makes dinner time so much easier.   Here goes!  You guys will LOVE this recipe…

Slow Cooker Chicken Tortilla Soup

4 chicken breasts (uncooked)

{side note from me, next time I would probably use 6 as I love a lot of chicken in my soup!}

2 15oz cans of black beans, drained

2 15oz cans of mexican style stewed tomatoes, not drained

1 cup salsa

4oz can of diced green chiles

1 14oz can of tomato sauce

1 clove garlic, crushed

1/2 cup chopped cilantro

1 TBS ground cumin

1 15oz can of chicken broth

1. Put all ingredients in the crock pot in the order listed; Cook on low for 8 hrs.

2. Before serving remove chicken and slice or shred it, return it to the pot.

{I took the chicken and shredded it and returned to the pot about 1 1/2 hours prior to serving.}

3. Serve with cheese, avocado, sour cream, tortilla strips, lime, etc.

{The accompaniments are key!  I did all the above.  Make sure to also do some tortilla strips for a little crunch and flavor.  We made our own by cutting strips of corn tortillas, brushing with vegetable oil and sprinkling with Kosher salt and baking for about 10 – 15 minutes on 425.  }

SO EASY and SO GOOD!  So awesome to have a lot of leftovers too.

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