Description
Slow Cooker Chicken Tortilla Soup is a delightful blend of tender chicken, zesty tomatoes, and colorful veggies simmered to perfection. This hearty soup is perfect for chilly evenings or gatherings, offering warmth and comfort in every bowl. Top it with crunchy tortilla chips and creamy avocado for an unforgettable meal that will satisfy your cravings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups low-sodium chicken broth
- 1 (15 oz) can diced tomatoes (with juices)
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 bell peppers, chopped (any color)
- 1 tbsp ground cumin
- 2 tbsp chili powder
- Tortilla chips (for topping)
- 1 cup shredded cheese (Cheddar or Monterey Jack)
Instructions
- Prepare ingredients: Dice the onion and bell peppers; mince the garlic.
- Layer the slow cooker: Place chicken breasts at the bottom, add chicken broth, then diced tomatoes with juices.
- Add vegetables: Toss in onions, bell peppers, and garlic.
- Spice it up: Sprinkle cumin and chili powder over all ingredients.
- Cook: Cover and set on low for 6 hours or high for 3 hours.
- Shred & serve: Remove chicken, shred it, return to soup, then ladle into bowls and top with tortilla chips and cheese.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg