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Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.
Course
Soup
Cuisine
Tex-Mex
Keyword
crock pot, soup
Prep Time
15
minutes
minutes
Cook Time
4
hours
hours
15
minutes
minutes
Servings
8
Ingredients
1
cup
Pace Picante Sauce
2
(10.5-ounce) cans
condensed cream of chicken soup
1
can
Rotel tomatoes and green chiles
1
(15-ounce) can
black beans,
drained and rinsed
1 1/2
cups
canned or frozen corn
1
teaspoon
cumin
1
teaspoon
hot sauce
1 1/3
cups
water
2
boneless, skinless chicken breasts,
cut in half
4
corn tortillas,
cut into strips
1
cup
shredded cheddar cheese
1/4
cup
chopped fresh cilantro
sour cream and olives for serving,
optional
Instructions
Stir together the first 8 ingredients in a 6-quart slow cooker. Add chicken and spoon the mixture over it to submerge it.
Cover and cook on LOW for 4 hours.
Use 2 forks to shred the chicken. Add the tortillas and cheese and stir to mix them in. Cover and cook on LOW for 15 minutes.
Stir in cilantro and serve with toppings.
Nutrition
Calories:
296
kcal