Chicken Tortilla Soup
A comforting and hearty chicken tortilla soup made in a slow cooker, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts Frozen or thawed
- 0.25 cup taco seasoning Or one taco seasoning packet
- 4 ounces can diced green chiles Mild or hot
- 15.5 ounces can black beans Drained and rinsed
- 14.5 ounces can diced tomatoes Juices included
- 15.25 ounces can whole kernel corn Drained
- 4 cups chicken broth
- 2 cups grated Mexican cheese
- 1 cup heavy cream
- Tortilla chips or 6 corn tortillas Cut into strips, air fried or oven baked
- 1 bunch cilantro For garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker and sprinkle taco seasoning over them.
- Layer the diced green chiles, black beans, diced tomatoes, and corn over the chicken.
- Pour the chicken broth into the slow cooker, covering the other ingredients.
- Set the slow cooker to HIGH and cook for about 3 to 4 hours.
Finishing
- Remove the chicken, shred it with forks, and return to the slow cooker.
- Stir in the grated Mexican cheese and heavy cream until fully combined.
- Add tortilla chips or prepare corn tortillas to crisp. Cook for an additional 30 minutes to 1 hour on HIGH.
- Serve hot and garnish with chopped cilantro.
Notes
Add fresh lime juice for a zesty finish. Store leftovers in an airtight container in the fridge for 3 to 4 days.