Description
Slow Cooker Chicken Tortilla Soup is a flavorful and hearty dish that brings the vibrant taste of Tex-Mex cuisine right to your dining table. This easy-to-make soup features tender chicken, black beans, and corn, offering a delightful combination of textures and flavors. Perfect for family dinners, game days, or cozy nights in, this recipe requires minimal prep time and allows you to set it and forget it while the slow cooker works its magic. Customize it with your favorite toppings like fresh cilantro and shredded cheese for an extra burst of flavor. Enjoy a comforting bowl of this nutritious soup that’s as satisfying as it is delicious!
Ingredients
Scale
- 1 cup Pace Picante Sauce
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 can Rotel tomatoes and green chiles
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 1/2 cups canned or frozen corn
- 2 boneless, skinless chicken breasts (cut in half)
- 4 corn tortillas (cut into strips)
Instructions
- In a 6-quart slow cooker, combine Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water. Add the chicken breasts ensuring they are submerged.
- Cover and cook on LOW for 4 hours.
- After cooking, shred the chicken using two forks inside the slow cooker. Stir in the tortilla strips and shredded cheese; cover again and cook on LOW for an additional 15 minutes.
- Before serving, mix in fresh cilantro and add any optional toppings like sour cream or olives.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 5g
- Sodium: 930mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg