EASY SLOW COOKER CHICKEN TORTILLA SOUP

This slow cooker chicken tortilla soup makes a healthy and gluten free dinner that can be thrown together easily during a busy week!

Cooler weather is upon us and with that comes cozy sweaters, pumpkin-spiced goodies and lots and lots of soup!!  Like this Slow Cooker Chicken Tortilla Soup… 🙂

Oftentimes, the changing of seasons also brings with it busy schedules and limited time.


WHAT EXACTLY GOES INTO MAKING THIS SLOW COOKER CHICKEN TORTILLA SOUP?
Not much!  You simply throw all of the ingredients listed below into your slow cooker and wait for the magic to happen!

Here are the ingredients you will need:

• Chicken
• Salsa
• Chicken Broth
• Beans
• Corn
• Seasoning
• Lemon/Lime

Ingredients

• 1 ½ lbs. chicken breasts
• 1-16 oz. jar salsa
• 5 c. chicken broth
• 1 T. cumin
• 1 t. chili powder
• 1 t. paprika
• 1 ½ t. salt
• ½ t. pepper
• ¼ t. garlic powder
• 1/8 - ¼ t. cayenne pepper
• 1-15 oz. can black beans, rinsed and drained
• 1-15 oz. can whole kernel corn, drained
• 3 T. lemon or lime juice

Toppings:

• Tortilla chips
• Sour cream
• Cilantro
• Green Onions

Instructions

1. Place chicken breasts on the bottom of slow cooker.
2. Pour salsa and chicken broth into the slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
3. In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder and cayenne pepper. Toss to combine.
4. Add seasonings, beans, corn, and lemon juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
5. Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
6. Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!

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