Slow-Cooker Chicken Tortilla Soup
Author: Katie Serbinski
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 2 skinless, boneless chicken breasts
- 1 cup of frozen corn
- ½ cup of black beans
- 1 cup of green, red, and yellow peppers (or 1 cup total of whatever you have on hand)
- 1-4oz. can of diced green chiles
- 1-12 oz. jar of salsa + 1 jar of water
- 1-16oz. carton of chicken broth
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- ½ cup of brown rice, cooked
- Avocado, sour cream, and tortilla chips for garnish
- Take all of the ingredients (up to the brown rice) and add to a slow cooker or crock-pot. Cook on low for 6 hours.
- Remove the chicken and shred with a fork. Add back to the soup.
- Before serving, take a few tablespoons of rice and add to your soup bowl. Top with a serving (about one cup) of soup.
- Top with avocado, sour cream, and of course, (crushed) tortilla chips!
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/slow-cooker-chicken-tortilla-soup/
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