Slow Cooker Tortilla Soup
 
Prep time
Cook time
Total time
 
Easy Mexican-inspired weeknight meal that practically makes itself. You will love this simple pantry/freezer ingredient dinner that takes five minutes to throw together in the slow cooker.
Serves: 8
Ingredients
  • 2 lbs chicken breast
  • 4 cups chicken broth (I use bullion and water)
  • 1 can Rotel (tomatoes with chilies)
  • 1 15 ounce can petite diced tomatoes (or you can add a second can of Rotel)
  • 1 can corn or 2 cups of frozen corn
  • 1 16 ounce can of refried beans
  • 1 package taco seasoning (or 2 tbsp +3/4 tsp of my homemade taco seasoning)
  • 1 bag of your favorite corn chips
  • FOR TOPPING
  • Shredded cheddar cheese
  • Avocado
  • Lime Wedges
  • Cilantro leaves
  • Sour Cream
Instructions
  1. Combine the Rotel, diced tomatoes, refried beans, corn, taco seasoning, and chicken broth in your slow cooker. Mix well until thoroughly combined.
  2. Add chicken and set to low for 7-8 hours or high for 4 hours.
  3. When chicken is cooked through, remove it and shred it using two forks or whatever method you prefer. Add chicken back in and serve.
  4. We like to top it with shredded cheese, avocado, a squeeze of lime, and cilantro leaves. We also like to crush our tortilla chips in the soup and let them soak up the flavor. So yummy!
  5. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/slow-cooker-chicken-tortilla-soup/