Crock Pot Chicken Tortilla Soup
Author: Amy Flory
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Ingredients
  • 1½ - 2 lbs boneless, skinless chicken breast
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ TBSP ground cumin
  • 1 TBSP chili powder
  • 2 cups carrots, diced
  • 1 10 oz bag frozen corn
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 14.5 oz can diced tomatoes with green chiles
  • 1 14.5 oz can tomato sauce
  • 3 cups chicken broth
  • Cilantro, shredded cheese, avocado, sour cream, or tortilla chips for garnish
Instructions
  1. Place chicken breasts in slow cooker, and sprinkle with salt, pepper, cumin, and chili powder.
  2. Top with carrots, corn, onion, and garlic.
  3. Add diced tomatoes, tomato sauce, and chicken broth. Stir until combined.
  4. Cover and cook on LOW 6-7 hours, or on HIGH 4-5 hours.
  5. Remove chicken breasts from slow cooker to a cutting board and shred with two forks. Return the meat to the soup and stir well.
  6. Taste before serving and add more spice if desired.
  7. Ladle into bowls and top with your chosen toppings!
Recipe by Funny Is Family at https://funnyisfamily.com/2016/06/chicken-tortilla-soup.html