Slow Cooker Chicken Tortilla Soup
Directions
- 1Dice the yellow onion and bell pepper, and mince the garlic cloves.
- 2Set your slow cooker to high and add the chicken breasts.
- 3Sprinkle the taco seasoning packet evenly over the chicken.
- 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.
- 5Mix all ingredients well to combine.
- 6Cover the slow cooker and cook for 5 hours.
- 7After 5 hours, remove the cooked chicken from the slow cooker and shred it.
- 8Add the shredded chicken back into the slow cooker.
- 9Stir in the sour cream and lime juice.
- 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.
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