Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is simple to throw together in the slow cooker, satisfying for the tummy and full of delicious Tex-Mex flavor!
Servings 8 people
- 1 C onion chopped
- 4 garlic cloves minced
- 8 C chicken stock or, vegetable stock
- 1.5 lb boneless, skinless chicken breasts uncooked
- 21 oz diced tomatoes with green chiles 2 cans
- 1 C frozen corn
- 1 jalapeno pepper diced
- 1.5 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp oregano
- juice of 2 limes
- 2 tsp kosher salt or to taste
Spicy Chipotle Crema
- 1 C sour cream
- 2 chipotle peppers in adobo chopped finely
- 2 Tbsp milk half and half or table cream
- 1/2 tsp salt
Add the onion, garlic, stock, chicken, Rotel or alternative, corn, chopped jalapeno, chili powder, cumin, and oregano to a 6-quart crock-pot and mix well to combine all of the ingredients.
Cook on low for 3-4 hours until the chicken is cooked.
Take chicken breast out and shred with two forks and return chicken back to the slow cooker.
Stir in the lime juice and salt to taste.
Ladle the soup into bowls and garnish with favorite toppings such as tortilla strips, avocado, cheese, tomato, cilantro, and chipotle crema.
Calories: 295kcal | Carbohydrates: 22g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1276mg | Potassium: 897mg | Fiber: 3g | Sugar: 8g | Vitamin A: 972IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 3mg