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Fiesta Slow-Cooker Chicken Tortilla Soup
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!
Course Soup
Cuisine American
Keyword Enchilada Sauce Soup, Fresh Cilantro, Slow Cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Calories 348 kcal
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 teaspoon ground cumin 1 teaspoon chili powder 2 teaspoon kosher salt 1 teaspoon oregano ¼ teaspoon black pepper 1 bay leaf 2 boneless/skinless chicken breasts ½ C fresh cilantro chopped 2 limes juiced tortilla chips cheese, sour cream, avocado for serving
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.
Serving: 1 serving | Calories: 348 kcal | Carbohydrates: 42 g | Protein: 33 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 71 mg | Sodium: 1274 mg | Fiber: 10 g | Sugar: 11 g