Entertaining with Beth

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6
Cuisine: International
Ingredients: Marinated Boneless Skinless Chicken Breast; Organic Onion; Elephant Garlic; SIGNATURE SELECTS Diced Tomatoes, Original; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; SIGNATURE SELECTS Black Beans, Seasoned; Kitchen Basics Chicken Bone Broth; SIGNATURE SELECTS Tomoto Paste, Product; 24 Mantra Powder, Organic, Cumin; McCormick® Smoked Paprika; Organic Potted Oregano; Morton Iodized Salt, 26 Ounce; Morton Black Peppercorn Grinder; Ortega Jalapenos, Hot, Diced; Sartori Cheese, Smooth & Creamy, Cherrywood Smoked Cheddar; Cilantro; Organic Avocado; Doritos Flamin' Hot Tortilla Chips

Print recipe

Slow Cooker Chicken Tortilla Soup

Serves 625 mins prep70 mins cook

This slow cooker Chicken Tortilla Soup is a fantastic weeknight meal! Loaded with chicken and veggies and full of flavor! Place all the ingredients in the slow cooker and then all you have to do is shred the chicken once it's done.

0 servings

What you need

Marinated Boneless Skinless Chicken Breast

lb skinless boneless chicken breast

cup yellow onion

garlic

SIGNATURE SELECTS Diced Tomatoes, Original

diced tomatoes with green chilies

Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables

cup frozen corn

black beans

cup chicken broth

cup tomato paste

tsp cumin powder

tsp paprika

tsp oregano

tsp salt

black peppercorn

jalapeno

Sartori Cheese, Smooth & Creamy, Cherrywood Smoked Cheddar

cup italian cheese blend

Instructions

In the slow cooker add the chicken breast, onion, garlic, corn, tomatoes, black beans, spices, salt and pepper.

Then add the chicken broth and the tomato paste. Stir everything together until combined.

Set it on high for four hours or low for six hours.

Toast the tortilla strips in an air fryer at 375°F for 10 minutes. Or place them on a sheet pan and pop them in the oven at the same temperature and time. Allow them to cool, and then transfer them to an airtight container and keep them at room temperature until ready to serve.

Make sure the chicken is cooked through then shred it with two forks and place it back into the pot. Set the slow cooker on low heat until ready to serve.

To serve portion out the soup into bowls and top with a handful of cheddar cheese and the toasted tortilla strips.
Garnish with fresh cilantro and if desired add diced avocado.

View original recipe