If I’m going to make a meal in a slow cooker, I want there to be minimal prep. Open and dump are terms I like to see in the instructions. This chicken tortilla soup recipe fits that requirement, with a little bit of chopping if you like. I make this recipe somewhat mild so everyone in my family will eat it but you can crank up the heat by adding hot sauce or jalapeno peppers.
Slow-Cooker Chicken Tortilla Soup
- 1.5 lbs boneless, skinless chicken breasts (fresh or frozen)
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can enchilada sauce
- 1 (4.5 oz) can green chilis
- 1 (14.5 oz) can low sodium chicken broth
- 2 cloves garlic, minced
- 1 tsp onion powder
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 (14.5 oz) can corn
- chopped fresh cilantro (if desired)
- Open your cans, measure your spices and dump everything except cilantro into your slow cooker. Set on low and cook for 6 hours. Take out your chicken, shred it and put back in the slow cooker for 2 more hours.
- Serve with chips, cheese, sour cream – whatever you like.