Slow Cooker Chicken Tortilla Soup

Filled with seasoned chicken, black beans, and green chilies, this soup is comforting, hearty, and delicious!

4.80 from 5 votes

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Prep Time: 5

Cook Time: 6

Servings:

Ingredients

3 boneless, skinless chicken breasts
1 small yellow onion chopped
3 teaspoons minced garlic
8 cups chicken broth
1 can (4 ounces) diced green chilies
2 cans (10.5 ounces, each) Rotel diced tomatoes with green chilies undrained
1 can (29 ounces) crushed tomatoes
1/2 teaspoon chili powder
2 teaspoon cumin
2 teaspoons taco seasoning
1 can (15 ounces) black beans rinsed and drained

Instructions

Place chicken breasts in the bottom of a greased 7 quart slow cooker. Place all remaining ingredients over chicken. Stir to combine. Cover with lid and cook on low heat for 6 hours or high heat for 4 hours.
Carefully remove the hot chicken from slow cooker and place on a large plate or platter. Shred with two forks. Place shredded chicken back in slow cooker and stir to combine.
Serve soup warm with favorite toppings: cheese, tortilla strips, sour cream, etc. Enjoy!

Notes

TO FREEZE: Place cooled soup in two large freezer-safe containers. Seal shut with lid. Place in freezer. Freeze up to 3 months.

To reheat, place frozen soup in a large crock pot or slow cooker. Cover with lid. Cook on the low heat setting for 3 to 4 hours or until fully warmed through.
OR you can reheat on the stovetop in a large pot over medium heat until warmed through.

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