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
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



















