Slow Cooker Chicken Tortilla Soup
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Cook time: 
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Serves: 6
 
Ingredients
Soup
  • 1-1.5 pounds boneless, skinless chicken breasts, cut into ½ inch pieces
  • 14.5 oz can diced tomatoes with Green Chiles
  • 8oz can tomato sauce (The can of tomato sauce I used was 14.5 oz.- I poured in about half of it and froze the remainder in an ice cube tray for future use)
  • 32oz container of low-sodium chicken broth or stock
  • 10.75oz can cheddar cheese soup (alternative: sub soup out for ½ cup shredded cheddar cheese and ½ cup half & half)
  • 2 cups carrots, chopped
  • 8 oz. frozen corn
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 and ½ teaspoons chili powder
  • ¼ cup cilantro, chopped
  • salt and pepper (to taste)
Toppings (use all or any combination)
  • Shredded cheese (Monterey Jack, Cheddar, or a Mexican blend)
  • Sliced avocados or guacamole
  • Tortilla chips
  • Sour cream
  • Green onions, chopped
  • Limes, squeezed into soup
Instructions
  1. Combine all soup ingredients (not toppings) into a slow cooker. Cook on high for 5-6 hours or on low for 8 hours.
  2. To serve the soup, lay out all toppings in bowls and allow everyone to add garnishes to their soup as they see fit.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/02/slow-cooker-chicken-tortilla-soup/