Easy and Delicious Slow Cooker Chicken Tortilla Soup
So you’re probably a bit surprised to see a recipe post here on LVN this morning. I know it doesn’t happen very often and the truth is I’m not the biggest fan of cooking. In fact, if you were a fly on the wall around here you’d see that I’m usually scrambling when it comes to dinner. Most of the time I don’t even start thinking about dinner until it’s already time to eat. It’s so bad. But this is exactly why I have a low-key obsession with my beloved crock pot. I use it multiple times a week and it’s seriously a life-saver in my house because it makes dinnertime a breeze. I mean, is there anything better than a good crock pot recipe that you can throw together in minutes? Nope. There is not. Well a few days ago I made one of my all-time favorites–easy and delicious slow cooker chicken tortilla soup. You guys, this is one of the easiest recipes in the entire world. Really, it takes less than 10 minutes to prepare. Then I just crank on the crock pot and go about my business painting things white. It’s a beautiful thing. I’m really excited to share this recipe with you guys today and I hope it gives you a new meal to put in your rotation this fall.
- 2 pounds boneless skinless chicken breast
- 1 (14.5 oz) can of reduced sodium chicken broth
- 1 packet of taco seasoning mix
- 1 (10 oz) can Rotel diced tomatoes and green chilies
- 2 (14.5 oz) cans of fire roasted diced tomatoes with garlic
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- (optional) if you like spicy, add in 2 or 3 chipotle peppers in adobo sauce. That will give it extra zing!
- Place all the ingredients in the crock pot and cook on high for 5 hours or on low for 7-8 hours.
- Use a fork and knife to shred the chicken when it’s finished cooking.
- Serve with a big pile of toasted tortilla strips, fresh avocado slices, cheese, and sour cream. You can even use a little hot sauce to spice it up a bit. You know, if you’re into that kind of thing.
- PS: You can also dice up a few cloves of fresh garlic and half an onion to throw in as well. But I rarely do that because I’m usually in too much of a hurry!
I’ve been making this for years now and it’s one of my go-to meals, especially during the fall and winter months. This recipe makes quite a bit too, so there’s usually plenty for leftovers to eat throughout the week. And the flavor seems to get even better after it sits a while. Plus this meal is actually super healthy, so you don’t have to feel guilty about having an extra bowl! Or two. I hope you give it a try. And let me know how you like it!
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