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Slow Cooker Chicken Tortilla Soup Recipe

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This recipe for Slow Cooker Chicken Tortilla Soup is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5-2 lbs boneless skinless chicken breasts
10.5 oz. cream of chicken soup
1 small yellow onion
15 oz. black beans, drained
1 jalapeno, seeds removed minced
7 oz. Mexicorn drained (or any canned corn)
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
14.5 oz. chicken broth
1 1/2 cups red enchilada sauce (from 28-oz. can, stir well before measuring)
1/4 cup finely chopped cilantro
1 lime
bag of tortilla strips
Shredded cheese
avocado
Directions:
Directions:
Add the chicken breasts, cream of chicken soup, onion, black beans, Mexicorn, cumin, garlic powder and onion powder to the slow cooker.

Add the chicken broth and enchilada sauce. Stir.

Place the lid on the slow cooker and cook on HIGH for 4 hours or low or 6-8 hours.

When the cooking time is up, shred the chicken with two forks right in the slow cooker. Do this by pushing the chicken up to the edge and shredding it with the forks.

Cut the lime in half and squeeze both halves into the soup. Stir in the chopped cilantro. Let that sit on the warm setting for a bit.

Serve the soup topped with cheese, avocado, and tortilla strips
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4 hours 15 minutes

 

 

 

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