(All posts may contain affiliate links or sponsored content. Please see my disclosure policy)
This soup is always a hit whether you are cooking for a few people or a crowd! I love this recipe because you poach the chicken breasts right in the slow cooker so that they get full of flavor. This recipe also uses salsa in place of diced tomatoes which I love! Please let me know if you try this and what you think about it!
Slow Cooker Chicken Tortilla Soup
Ingredients:
3 large frozen chicken breasts
1 16 oz jar of your favorite salsa
1 large carton of chicken broth
1 15-oz can of corn
1 15oz. can of black beans
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
dash of salt/pepper
Directions:
Place the Chicken Breasts on the bottom of the slow cooker.
Add the chicken broth and jar of salsa. Make sure that the chicken breasts get covered with the liquid.
In a separate bowl, mix together the spices with the black beans and corn and place in the slow cooker.
Squeeze the juice of half a lime over the mixture.
Cook on on low for 6-8 hours.
Take the poached chicken breasts and shred them throughout the soup mixture. Let continue cooking for another 30-45 minutes.
Serve and add your favorite toppings like sour cream, avocado, cheese, lime, cilantro, green onions, tortilla chips, etc….
Enjoy!
