Slow Cooker Chicken Tortilla Soup is perfect for celebrating National Soup Month!
With it being such an icy cold January, I hope you’ve been enjoying National Soup Month as much as I have by warming up your insides with the perfect feel-good food — soup!
Slow Cooker Chicken Tortilla Soup
There’s just nothing better than a bowl of hot soup in January, and every sloppy, slurpable spoonful of this is more delicious than the next!
Made with cream of chicken soup, it’s full of zesty flavor and makes one heck of a satisfying meal for the whole family.
I hope you enjoy it. It’s oh so yummy nummy!
Slow Cooker Chicken Tortilla Soup
Slow cooker chicken tortilla soup has a hearty, zesty flavor and every slurpable spoonful is better than the next. Delicious soup!
Ingredients
- 1 cup picante sauce I used hot
- 2 10 3/4-oz cans condensed cream of chicken soup
- 1 soup can water
- 1 can black beans rinsed, drained
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tsp ground cumin
- 1 16 oz pkg frozen whole kernel corn
- 1 can Rotel diced tomatoes with green chilis
- 1 pound skinless, boneless chicken breast cut into 1/2-inch pieces
- 4 corn tortillas 6-inch, cut into strips
- 1 cup shredded sharp Cheddar cheese, plus extra for topping, if desired
- 1/3 cup chopped fresh cilantro leaves
Instructions
- Stir the picante sauce, soup, water, black beans, salt, pepper, cumin, corn, tomatoes and chicken in a slow cooker.
- Cover and cook on low for 4 to 5 hours or until chicken is cooked through.
- Stir the tortillas, cheese and cilantro into the slow cooker. Cover and cook for 15 minutes. Top with cheese and additional cilantro, if desired
Notes
Time-Saver: Cook on high for 2 to 2 1/2 hours
Nutrition
Calories: 211kcalCarbohydrates: 18gProtein: 20gFat: 7gSaturated Fat: 3gCholesterol: 51mgSodium: 542mgPotassium: 552mgFiber: 5gSugar: 3gVitamin A: 420IUVitamin C: 6mgCalcium: 152mgIron: 2mg
Tried this recipe?Let us know how it was!
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