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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

This Mexican-inspired slow cooker soup takes only minutes to prepare.


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20 min
Prep Time
02 hrs 20 min
Total Time
6
servings

Ingredients

Chicken

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1/8 teaspoon salt

1 (28-ounce) package boneless skinless chicken thighs

Soup

2 tablespoons Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

2 (10-ounce) cans diced tomatoes with green chiles

1 (15-ounce) can black beans, rinsed, drained

1 cup frozen corn kernels

1 (14.5-ounce) can chicken broth

1 teaspoon chili powder

1/2 teaspoon ground cumin

Toppings

Tortilla strips

Sour cream, if desired

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

How to make

  1. STEP 1

    Combine all chicken ingredients except chicken in bowl; rub over chicken thighs.

  2. STEP 2

    Melt butter in 12-inch skillet until sizzling. Add chicken thighs; cook over medium heat, turning once, 4-6 minutes or until browned.

  3. STEP 3

    Place chicken thighs into bottom of slow cooker. Add all remaining soup ingredients.

  4. STEP 4

    Cover; cook on Low heat setting 4-5 hours or High heat setting 2-3 hours or until chicken pulls apart easily with fork.

  5. STEP 5

    Remove chicken from slow cooker with slotted spoon. Shred using two forks. Return shredded chicken to slow cooker; stir.

  6. STEP 6

    Ladle soup into bowls. Sprinkle with tortilla strips. Serve with sour cream, cilantro and lime wedges, if desired.

Nutrition (1 serving)

320 Calories
16 Fat (g)
140 Cholesterol (mg)
1130 Sodium (mg)
20 Carbohydrates (g)
5 Dietary Fiber
27 Protein (g)
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