Slow Cooker Chicken Tortilla Soup is incredibly easy to make with pantry ingredients and features tender chicken, black beans, corn, and fresh cilantro in a flavorfully seasoned tomato broth. It makes a full, healthy weeknight meal in a bowl topped with tortilla chips, avocado, and sour cream.
Sour cream, avocado, and crispy tortilla strips for serving
Instructions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Add all ingredients, except salt and toppings, to a large slow cooker. Stir to combine.
Cook on Low for 8 hours.
Remove chicken from soup. Shred, and return to soup.
Serve warm with sour cream, tortilla strips, and avocado.
Video
Notes
Nutrition facts do not include sour cream, avocado, or tortilla strips
Corn: You can use canned, frozen, or fresh for this recipe, whichever you have on hand.
Serve with sour cream, tortilla chips or strips, and a squirt of lime. You can also add fresh avocados and crushed pork rinds.
Storage: Store covered in the refrigerator for up to 3-5 days.
Freezer Directions: After preparing, allow soup to cool to room temperature. Transfer to freezer bags or containers. Store in the freezer for up to 3 months. Thaw soup in the fridge overnight. Reheat over medium heat in a large pot on the stove.