Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.
Servings: 8
Equipment
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.
Video
Nutrition
Calories: 302kcal | Carbohydrates: 35g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 38mg | Sodium: 888mg | Potassium: 616mg | Fiber: 7g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 3mg