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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!
Course
Soup
Cuisine
American
Prep Time
15
minutes
Cook Time
4
hours
15
minutes
Total Time
4
hours
30
minutes
Servings
8
Calories
211
kcal
Author
Liz - Eat Move Make
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
¼
teaspoon
ground black pepper
½
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
⅓
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:
211
kcal
|
Carbohydrates:
18
g
|
Protein:
20
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
51
mg
|
Sodium:
542
mg
|
Potassium:
552
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
420
IU
|
Vitamin C:
6
mg
|
Calcium:
152
mg
|
Iron:
2
mg