Slow Cooker Chicken Tortilla Soup|Ripped Jeans and Bifocals

Slow Cooker Chicken Tortilla Soup


1 can, 28 oz, crushed tomatoes

1 jar enchilada sauce

1/2 cup chopped onion

1 small can, 4 oz, green chilies

2 cups chicken broth

1 cup water

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon pepper

2 whole, raw chicken breasts

1 can, 15 oz, whole corn, drained

1 can, 15 oz, black beans, rinsed and drained

sour cream, cilantro, tortilla chips, avocado, cheese for serving (optional)


Place tomatoes, enchilada sauce, onion, green chilies, chicken broth, water, spices into a slow cooker and mix well. Add in chicken breasts.

Heat on low for 8 hours or high for 4 hours*. When finished cooking, stir in corn and black beans and let set until heated through.

Serve with garnishes and tortilla chips if desired.

Serves 6

*On the weekends, we cook this for 4 hours on high and let everyone servce themselves throughout the afternoon. This is a great dish to have on hand if you've got weekend guests and you're not planning formal, structured meals.