Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is simmered over low heat in red sauce and broth along with tomatoes, corn, hominy, chiles, and black beans. Easy dinner!
Servings: 8
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb), cut in bite sized pieces
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion diced
- 4 cloves garlic peeled and diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen roasted corn kernels
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (15 oz) can white hominy
- 1 (7 oz) can fire roasted, diced green chile peppers drained
- 1 (10 oz) can red enchilada sauce
- 1 quart chicken broth (about 4 cups)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup fresh cilantro chopped
- tortilla chips slightly crushed
- limes sliced, for serving
Instructions
- In a skillet, brown the diced chicken in the extra virgin olive oil for about 10 minutes, or until browned. Add to the slow cooker.
- While chicken is cooking, dice onions and garlic and add to slow cooker.
- Add the rest of the ingredients except the tortilla chips, cilantro, and limes.
- Cook on high for four hours or low for eight hours.
- Right before serving, add the cilantro and tortilla chips to you liking.
- Serve with lime wedges.
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Notes
If you want to have shredded chicken instead, skip cubing and browning the chicken and put the breasts straight into the slow cooker. Shred later, about a half hour before you are ready to serve. Remove the chicken breasts and shred on a flat surface, then place back into the slow cooker to finish.