Slow Cooker Chicken Tortilla Soup
A simple Mexican-inspired chicken soup made easier by using a slow cooker. This uncomplicated soup has 5 minutes of prep and is ideal for dinner after a busy day of school and work. Leave the tortilla chips and rice out, add extra black beans for a low carb, extra protein option for lunch the next day!
Ingredients
- 1-2 lbs boneless skinless chicken thighs
- 3 cups chicken stock
- 20 oz enchilada sauce
- 2 tablespoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ bag frozen corn
- salt and pepper to taste
- shredded cheddar cheese Optional
- cooked rice/black beans Optional
- sour ceam Optional
- tortilla chips Optional
- cilantro Optional
- avocado Optional
- hot sauce Optional
- slices of lime Optional
Instructions
- Add the chicken, chicken stock, enchilada sauce, garlic, cumin, chili powder and corn all to slow cooker.
- Cook on high for 4-6 hours or on low for 8-10 hours.
- Stir soup together and lightly shred chicken. Taste and add salt and pepper as needed.
- Portion out soup and top with desired toppings. Get creative with it!
- Optional: to make the soup more hearty, pour soup over cooked rice and/or beans.
Notes
- This soup freezes well without the toppings and added rice and black beans.
- Freeze in lunch size portions as an quick and healthier lunch option than takeout.