Slow Cooker Chicken Tortilla Soup is creamy, comforting, and full of zesty flavor! Loaded with chicken, black beans, corn, cheese, and Tex-Mex spices, it’s the perfect feel-good meal to warm up your insides.
1poundskinless, boneless chicken breast (approx. 2 breasts)cut into 1/2-inch pieces
1cuppicante saucehot or mild
210 ¾-oz canscondensed cream of chicken soup
1soup can water
1canblack beansrinsed, drained
¼teaspoonground black pepper
½teaspoonsalt
1teaspoonground cumin
16ozfrozen whole kernel corn
1canRotel diced tomatoes with green chilis
4corn tortillas6-inch, cut into strips
1cupshredded sharp Cheddar cheese, plus extra for topping, if desired
chopped fresh cilantro, for garnish
Instructions
Add everything but the corn tortilla strips, cheese and cilantro to the slow cooker; stir together. Cover and cook on low for 4 to 5 hours or until chicken is cooked through.
Stir in tortilla strips and shredded cheese about 30 minutes before serving.
Top individual servings of slow cooker chicken tortilla soup as desired. Enjoy!