Slow Cooker Tortilla Soup
This traditional Mexican-inspired dish features tender chicken, savory broth, vibrant vegetables, and a medley of aromatic spices, all melding together to create a symphony of flavor that will warm you from the inside out. With the convenience of a slow cooker, you can simply set it and forget it, allowing the enticing aromas to fill your kitchen while you go about your day, eagerly anticipating the satisfying bowl of goodness that awaits. Top with crunchy tortilla strips, creamy avocado, sour cream and zesty lime for delicious meal that will leave you craving more.
Equipment
- Slow Cooker
Ingredients
- 1 onion
- 1 red bell pepper
- 1 lb boneless chicken (thighs or breasts)
- 1 tsp cumin
- 3 tsp taco seasoning
- 3 cups chicken broth
- 3 cups red enchilada sauce
- 1 can 15 oz can of beans (pinto or black)
- 1 cup corn (frozen or canned)
- 1 cup cooked white rice
- tortilla chips
Additional Toppings
- shredded cheddar cheese
- sour cream
- pickled jalapeño slices
- avocado slices
- salsa or hot sauce of choice
Instructions
- Preheat your crock pot by setting it to high while you prep your ingredients.
- Dice the onion and bell pepper and toss into to the slow cooker.
- Layer the chicken on top of the onion in the slow cooker, sprinkle in the cumin and taco seasoning, then pour the enchilada sauce and broth on top.
- Set your slow cooker on low for 6 hours.
- When there is only an hour left on the timer, the chicken should be fully cooked and very tender. Use two forks to gently pull apart the chicken. (I usually do this inside the slow cooker but if you prefer, you could take the chicken out and shred on a cutting board, placing the chicken back into the crockpot when finished.)
- Once the chicken is shredded in the slow cooker, add in the beans and corn and cover for the remaining hour.
- Stir in the cooked rice a few minutes before serving.
- Serve with toppings and enjoy!