Slow cookers are wonderful for fall and winter months especially. I find that it makes my life a lot easier when I have a meal cooking all day. And, when I finished working, the meal is ready to serve. It makes busy weeknights a joy to cook. This Chicken tortilla soup recipe was inspired by a restaurant that I visited lately. The richness of the sauce and the chunkiness of the content made me want to make it the very next day. This is my version of the recipe and I hope it inspires you to make it as well. Please feel free to try it and share with your family and friends.
2 chicken breast – uncooked
1 tbsp cumin + 1 tbsp of cumin on top of veggies
1 tsp granulated onion
Salt and pepper
1 cup Green red and yellow mixed frozen peppers
1 can diced tomatoes
1 cup frozen corn
1 can black beans
1 container 3 cups of bone broth or chicken broth
Spray the slow cooker with nonstick cooking spray.
Add the chicken breasts to the slow cooker, then add cumin 1 tablespoon to coat the chicken. Turn the chicken over and coat both sides with cumin.
Add granulated onion flakes to the chicken to coat both sides as well.
Mix to coat and add extra seasoning if needed.
Add frozen peppers, frozen corn, black beans, and diced tomatoes.
Add more cumin to the veggies.
Then, add 1 container of bone broth or chicken broth.
Stir the mixture.
Cook on low for 6 hours or until chicken is really tender and starts to shred.
Using two forks shred the chicken in the soup.
You can reheat this recipe the next day for a more rich flavor. Just do not add the tortillas or the sour cream to it when refrigerating this soup.
Easy Slow Cooker Chicken Tortilla Soup Recipe
Feel free to print this recipe if it is easier for you.
Doesn’t it look yummy? I’m definitely making this one again.
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