Name: Slow Cooker Chicken Tortilla Soup Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 Boneless Skinless Chicken Breasts; 4 cups good-quality chicken stock; 14 oz black beans; 14 oz fire-roasted diced tomatoes; 15 oz canned whole-kernel corn; 4 oz canned diced green chiles; 4 garlic cloves; 2 dried pasilla chile peppers; 1 white onion; 2 tsp ground cumin; 1 tsp salt; fresh lime wedges

slow cooker chicken tortilla soup recipe

How To Make Slow Cooker Chicken Tortilla Soup

Bursting with Mexican flavors, slow cooker chicken tortilla soup is a delicious comfort dish. Pasilla chile peppers add deep, earthy flavors to the soup.

Preparation: 10 minutes

Cooking: 4 hours

Total: 4 hours 10 minutes

Serves:

Ingredients

2boneless skinless chicken breastsabout 1 pound
4cupsgood-quality chicken stock
14ozblack beansrinsed and drained
14ozfire-roasted diced tomatoeswith juice
15ozcanned whole-kernel corndrained
4ozcanned diced green chiles
4garlic clovesminced
2dried pasilla chile peppersnegro
1white onionpeeled and diced
2tspground cumin
1tspsaltor more/less to taste
fresh lime wedges

Instructions

Add all ingredients to a slow cooker, and stir to combine.
Cook for 3 to 4 hours on High or 6 to 8 hours on Low, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Remove the pasilla chile(s), and discard.
Serve warm with a squeeze of fresh lime juice, and topped with garnishes if desired.
Refrigerate the soup in a sealed container for up to 4 days or freeze it for up to 3 months.