Slow Cooker Chicken Tortilla Soup Recipe

2014-12-18
  • Prep Time : 0m
  • Cook Time : 0m
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During this busy holiday time, it’s great to have a creamy bowl of comfort to come home to!

Slow Cooker Chicken Tortilla Soup

Ingredients

  • 1 lb skinless chicken breast
  • 15 oz can chiptole white corn kernels, drained
  • 15 oz can diced fire roasted tomatoes, drained
  • 5 cups chicken stock
  • 1 onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, minced
  • 15 oz black beans, drained and rinsed
  • 4 oz can green chilies
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 cup heavy cream
  • Monterrey Jack cheese, shredded
  • Tortilla strips

Method

Step 1

To your slow cooker add all ingredients except the cream, Monterrey jack cheese and tortilla strips. Cook on high for 4 hours or low for 8 hours.

Step 2

Prior to serving, remove chicken breasts and shred by hand or with your mixer.

Step 3

Return shredded seasoned chicken to slow cooker bowl. Add the heavy cream and stir gently.

Step 4

To serve, divide among bowls and top with a generous helping of shredded cheese and tortilla strips.

The delicious cast of ingredients…

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In your crock pot, add the chicken breasts…corn…

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chilies…

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fire roasted tomatoes…

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onions and peppers..

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black beans…chili powder…

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cumin…

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chicken broth…

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give it a quick stir and cover…

cook on low for 6 hours…

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After 6 hours, take the chicken out to shred…

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I use my mixer to shred the chicken perfectly!

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Add the chicken back to the soup and stir in the cream…

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Top each serving with the shredded cheese and tortilla strips…

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Enjoy!

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