Print

Crock-Pot Chicken Tortilla Soup

The easiest, healthiest and tastiest recipe for Slow Cooker Chicken Tortilla Soup guaranteed. Seriously, try it.

Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 376 kcal
Author Lauren

Ingredients

  • 1 1/2 cups yellow onion diced
  • 1 large clove garlic grated
  • 1 cup carrot diced
  • 1 small zucchini diced
  • 2 ears sweet corn cut off the cob {or 1 1/2 cups frozen corn}
  • 15 oz. black beans (1 can) drained and rinsed
  • 15 oz. cannellini beans (1 can) drained and rinsed
  • 15 oz. tomato sauce (1 can)
  • salt & pepper to taste
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 2 chicken breasts
  • 6 cups chicken stock
  • 5 corn tortillas cut into strips
  • toppings if desired: fresh cilantro, chips, sour cream, avocado, etc.
US Customary - Metric

Instructions

  1. Place onion, garlic, carrot, zucchini, corn, beans, tomato sauce, chicken and spices into large plastic food storage bag. Lay flat in freezer and store in freezer for up to 3 months.
  2. To cook, defrost bag of ingredients in fridge 24 hours prior.
  3. Pour ingredients into crockpot with chicken stock. Cook on high 3-4 hours or until chicken is thoroughly cooked.
  4. Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10 minutes.
  5. Ladle into bowls and serve with any desired toppings.
Nutrition Facts
Crock-Pot Chicken Tortilla Soup
Amount Per Serving
Calories 376 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 31mg 10%
Sodium 942mg 39%
Potassium 1162mg 33%
Total Carbohydrates 57g 19%
Dietary Fiber 14g 56%
Sugars 10g
Protein 27g 54%
Vitamin A 85.8%
Vitamin C 19.5%
Calcium 13.4%
Iron 32.5%
* Percent Daily Values are based on a 2000 calorie diet.