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Slow Cooker Chipotle Chicken Tortilla Soup
Prep Time
10
minutes
minutes
Cook Time
7
hours
hours
10
minutes
minutes
Total Time
7
hours
hours
20
minutes
minutes
Servings
6
Calories
296
kcal
Author
Jennifer Draper
Ingredients
For soup:
1
pound
boneless skinless chicken breasts
15
oz
can black beans
drained and rinsed
14.5
oz
can fire-roasted diced tomatoes
1
cup
frozen corn kernels
1
teaspoon
chili powder
1
teaspoon
chipotle chili powder
(depending on how much spice you prefer)
1
teaspoon
garlic powder
1
teaspoon
dried cilantro
4
cups
chicken broth
For crunchy tortillas
6
corn tortillas
1
tablespoon
canola oil
1
teaspoon
garlic powder
For garnish (optional):
shredded cheese
avocado
sour cream
chopped cilantro
fresh lime juice
fresh tomatoes
Instructions
Place chicken in slow cooker and add beans, tomatoes, spices and chicken broth
Cover and cook on low for 6-8 hours or high for 3-4 until chicken is cooked through
Shred chicken with forks in slow cooker
Preheat oven to 450 degrees
Slice tortillas into thin strips and toss with canola oil and garlic powder
Place in single layer on baking sheet in oven for 6-8 minutes until lightly browned and cripsy
Serve soup topped with tortilla strips along with a squeeze of fresh lime juice and other toppings as desired
Notes
I cooked this on low for 7 hours in my 4 quart multi-cooker
Nutrition
Calories:
296
kcal
|
Carbohydrates:
35
g
|
Protein:
26
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
529
mg
|
Potassium:
916
mg
|
Fiber:
8
g
|
Sugar:
2
g
|
Vitamin A:
300
IU
|
Vitamin C:
11.1
mg
|
Calcium:
77
mg
|
Iron:
3.2
mg