Slow Cooker Chicken Tortilla Soup

300 mins
Serves 1
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Directions

  1. 1Dice the yellow onion and bell pepper, and mince the garlic cloves.
  2. 2Set your slow cooker to high and add the chicken breasts.
  3. 3Sprinkle the taco seasoning packet evenly over the chicken.
  4. 4Add the diced onion, diced bell pepper, minced garlic, diced tomatoes, drained corn, drained black beans, drained green chiles, and chicken broth into the slow cooker.
  5. 5Mix all ingredients well to combine.
  6. 6Cover the slow cooker and cook for 5 hours.
  7. 7After 5 hours, remove the cooked chicken from the slow cooker and shred it.
  8. 8Add the shredded chicken back into the slow cooker.
  9. 9Stir in the sour cream and lime juice.
  10. 10Serve the soup immediately with cilantro, tortilla chips, and a dollop of sour cream for topping.

Ingredients

  • 1 large yellow onion
  • 1 bell pepper
  • 3 garlic cloves
  • 1.5 lbs boneless chicken breast
  • 1 taco seasoning packet
  • 2 15oz cans diced tomatoes
  • 1 15oz can corn, drained
  • 1 15oz can black beans, drained
  • 1 6oz can green chiles, drained
  • 2 cups chicken broth
  • 0.75 cup sour cream
  • 1 juice of lime
  • cilantro
  • tortilla chips
  • sour cream

Equipment

slow cooker

Tips

  • Can omit sour cream for a dairy-free option.
  • Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 30 days.