Slow-Cooker Chicken Tortilla Soup
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
  1. 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.
  2. Remove the chicken and shred with a fork. Add back to the soup.
  3. Before serving, take a few tablespoons of rice and add to your soup bowl. Top with a serving (about one cup) of soup.
  4. Top with avocado, sour cream, and of course, (crushed) tortilla chips!
Recipe by Mom to Mom Nutrition at