This slow cooker recipe is tortilla soup at its perfection! Tender chicken and a tangy broth stuffed with veggies and beans, and topped wtih fresh avocado, cheese and tortillas chips!
Prep time: PT10M
Cook time: PT360M
Total time: PT370M
Rating
4.83 stars (40 reviews)
Keywords
Enchilada Sauce Soup, Fresh Cilantro, Slow Cooker
Ingredients
1 can (15oz petite diced tomatoes)
1 can (10 oz red enchilada sauce)
1 can (4 oz diced green chilies)
1 can (14.5 oz black beans, drained)
10 oz frozen corn kernels
1 medium onion (diced)
2 cloves garlic (minced)
4 C chicken broth
1 tsp ground cumin
1 tsp chili powder
2 tsp kosher salt
1 tsp oregano
1/4 tsp black pepper
1 bay leaf
2 boneless/skinless chicken breasts
1/2 C fresh cilantro (chopped)
2 limes (juiced)
tortilla chips (cheese, sour cream, avocado for serving)
Categories
Soup
Cuisine
American
Steps
Combine all ingredients except for the cilantro and lime juice in a slow-cooker.
Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
Remove chicken from soup, shred into bite-sized pieces and return to soup.
Stir in chopped cilantro and lime juice.
Serve with tortilla chips, cheese, sour cream, and avocado if desired.
Nutitrion
Serving Size: 1 serving
Calories: 348 kcal
Carbohydrates: 42 g
Protein: 33 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 71 mg
Sodium: 1274 mg
Sugar: 11 g
Reviews
Leslie on 2021-10-17 (5 stars): Easy to make. It’s always a hit.
