Slow Cooker Chicken Tortilla Soup
A comforting and flavorful soup that's easy to make in the slow cooker.
Nutrition per serving
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can Ro-Tel tomatoes and green chilies, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, cilantro, lime wedges
Portion guidance
Serve approximately 1.5 cups per serving.
Step-by-step method
- 1
Place chicken breasts in the slow cooker.
- 2
Add diced tomatoes, black beans, Ro-Tel, chopped onion, minced garlic, and chicken broth.
- 3
Stir in cumin, chili powder, salt, and pepper.
- 4
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through.
- 5
Remove chicken from slow cooker, shred it, and return it to the pot.
- 6
Serve hot with desired toppings.
Smart substitutions
Swap
Chicken breasts
Chicken thighs
Swap
Ro-Tel
Diced green chilies and diced tomatoes
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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