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Cheesy Chicken Tortilla Soup Recipe Slow Cooker

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Slow Cooker Chicken Tortilla Soup Dinner at the Zoo
Slow Cooker Chicken Tortilla Soup Dinner at the Zoo from www.dinneratthezoo.com

Description

This cheesy chicken tortilla soup recipe slow cooker is perfect for those cold winter nights. It's a hearty and comforting soup that is loaded with chicken, vegetables, and cheese. This recipe is easy to make and can be cooked in a slow cooker, making it a great option for busy weeknights. The soup is rich and creamy, with a hint of spice that will warm you up from the inside out.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 6-8 hours on low heat.

Ingredients

The ingredients for this recipe include:
  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes, undrained
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • Tortilla chips, for serving

Equipment

The equipment needed for this recipe includes:
  • Slow cooker
  • Cutting board
  • Knife
  • Can opener
  • Measuring cups and spoons
  • Large spoon or ladle

Method

  1. Place the chicken breasts in the slow cooker.
  2. Add the black beans, corn, diced tomatoes, onion, red bell pepper, and garlic on top of the chicken.
  3. Pour the chicken broth over the top.
  4. Add the chili powder, cumin, salt, and black pepper to the slow cooker and stir to combine.
  5. Cover the slow cooker and cook on low heat for 6-8 hours or until the chicken is cooked through and tender.
  6. Remove the chicken from the slow cooker and shred it using two forks.
  7. Return the shredded chicken to the slow cooker and stir to combine.
  8. Add the shredded cheddar cheese to the slow cooker and stir until it is melted and well combined.
  9. Serve the soup with tortilla chips on top.

Notes

This recipe can easily be doubled or tripled to feed a crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat the soup in a microwave-safe bowl until heated through.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 410
  • Fat: 18g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 35g

Recipes FAQ

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts in this recipe. Just be sure to add an extra hour or two to the cook time.

Can I use a different type of cheese?

Yes, you can use a different type of cheese if you prefer. Monterey Jack, pepper jack, or a Mexican blend would all work well in this recipe.

Can I make this on the stovetop instead of in a slow cooker?

Yes, you can make this soup on the stovetop instead of in a slow cooker. Simply follow the same instructions, but simmer the soup on the stovetop for 30-40 minutes or until the chicken is cooked through and tender.

Recipe Tips

  • If you like your soup a bit spicier, add a diced jalapeno pepper to the slow cooker.
  • For a creamier soup, add 1/2 cup of sour cream to the slow cooker before adding the cheese.
  • Top the soup with sliced avocado and a squeeze of lime juice for a fresh and flavorful twist.

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