Go Back
–+ servings

Slow Cooker Chicken Tortilla Soup

This dish gets even better with time. The flavors really start to meld together the longer the soup sits. I might even go as far as saying that the leftovers are better than the original.
No ratings yet
Print Pin
Course: Main Course
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 bowls

Ingredients
  

  • 2 cans cream of chicken soup with herbs
  • 2 cups water
  • 1 (16 oz) jar salsa
  • 1½ lbs chicken tenderloins
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional)
  • ¼ tsp red pepper flakes (optional)
  • salt and pepper, to taste

Serve with:

  • soft tortillas, cut into pieces
  • crumbled tortilla chips
  • diced avocados
  • diced tomatoes
  • shredded cheese
  • chopped cilantro
  • sour cream

Instructions

  • Add the cream of chicken soup, water, salsa, chicken, corn, beans, chili powder, cumin, garlic powder, and red pepper flakes to a large slow cooker. Season with salt and pepper, to taste.
  • Cook on high for 3 to 4 hours.
  • Remove the chicken from the slow cooker. Shred or chop the chicken into bite-sized pieces. Place the chicken back into the slow cooker and stir.
  • Thin the soup with extra hot water, if needed.
  • Serve the soup in individual bowls and top with soft tortillas, tortilla chips, avocados, tomatoes, cheese, cilantro, or sour cream. Enjoy!
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!