Tex-Mex · easy

Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Total time: 370 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 1/2 lbs Chicken Breasts, Boneless Skinless; 2 cans (15oz) Black Beans, Canned; 1 cup Corn, Frozen; 28 oz (2 cans) Diced Tomatoes with Green Chiles (rotel); 3 cups Chicken Broth; 3 tbsp Taco Seasoning; 2 tbsp Lime Juice; 1 set Tortilla Strips, Avocado, Sour Cream, Cilantro (toppings)

Set-it-and-forget-it chicken soup with black beans, corn, and tomatoes that shreds itself as it cooks.

6 hr 10 min
Total: 8
Serves: $13.50
Est. cost: 350
Cal/serving

Dietary, as tagged

Gluten-free

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Chicken Breasts, Boneless Skinless1 1/2 lbs
Black Beans, Canned2 cans (15oz)
Corn, Frozen1 cup
Diced Tomatoes with Green Chiles (rotel)28 oz (2 cans)
Chicken Broth3 cups
Taco Seasoning3 tbsp
Lime Juice2 tbsp
Tortilla Strips, Avocado, Sour Cream, Cilantro (toppings)1 set

Method

01
Place chicken in slow cooker. Add drained beans, corn, tomatoes, broth, and taco seasoning.
02
Cook on LOW 6-8 hours or HIGH 3-4 hours.
03
Remove chicken and shred with two forks. Return to slow cooker and stir.
04
Stir in lime juice. Taste and adjust seasoning.
05
Serve topped with tortilla strips, sour cream, avocado, cheese, and cilantro.

350
Calories: 30g
Protein: 34g
Carbs: 8g
Fat