Okay, I'm officially tired of the snow. Steamboat has received several feet of snow in the past week and it looks like we are due for 1-3 inches for several more days. Time to dust off the slow cooker and make some soup.
Slow Cooker Chicken Tortilla Soup
Snowy days provide the perfect time for Slow Cooker Chicken Tortilla Soup. Just pull two chicken breasts from the freezer, then add the remaining soup ingredients. Give your slow cooker a kick start by starting on high, then turn it to low if you are leaving for the day. You'll be able to get dinner on the table for your family in less than 15 minutes with this hearty soup.
Servings: 10 servings
- 6 cups chicken broth
- 2 boneless, skinless chicken breasts
- 2 14-ounce cans Mexican style tomatoes (I use Rotel brand tomatoes)
- 1 15-ounce can black beans rinsed
- 1 15-ounce can kernel corn drained
- 1 15-ounce can tomato sauce
- 1 4-ounce can diced green chilies
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 ½ cups roughly crushed tortilla chips
- 1 avocado cubed
- ½ cup chopped cilantro
- 1 lime cut into wedges
- In a 6-quart slow cooker, stir together all ingredients except the toppings.
- Cook on high for 4-6 hours or low for 6-8 hours.
- Before serving, remove chicken breasts from the soup and allow them to cool for 5 minutes.
- Shred the chicken with a fork then distribute evenly into soup bowls. Ladle hot soup over the chicken.
- Top each bowl of soup with ¼ cup crushed tortilla chips, cubed avocado, a squeeze of lime and sprinkle with cilantro.
This recipe was inspired by two tortilla soup recipes found in a regional cookbook, Fair Family Favorites – Celebrating 100 Years of the Routt County Fair.
We waited all day to finally get to enjoy this delicious recipe. The smells as it was cooking was amazing on this -4 degree New Years day. We made a double recipe so we could share some (Todd). We also made our own chips which were so crunchy and tasty in this yummy soup. Thanks for sharing this recipe Karen.
After seeing this tasty recipe I had to give it a try! I was a little short on chicken so I added 3/4 cup brown rice to give the soup a little more body. Lucky for me I had roasted green chilies from Grand Junction to use! Not only did my house smell amazing, the flavor of the soup was spot on! My husband (Quigley) was a happy man and warm for the first time that day! Thanks for the recipe Karen, we will use it again for sure!
Rice is a great addition if you want a more substantial soup. If you are planning on freezing some of the soup for another time, I recommend leaving out any additions of rice or pasta because they get a bit gummy when reheated.
I'm willing and able to taste-test this recipe for anyone who makes it! Merry Christmas to all!
This soup is so easy for busy days. You might want to leave out the can of green chilies if you are serving it to your kiddos. I like the spiciness, but they may not.