Prep:
10 min
|
Cook:
25 min
Slow Cooker Spicy Creamy Chicken Tortilla Soup
- Prep: 15 min
- Cook: 7 hr
- Total: 7 hr 15 min
- Servings: 8
Rated 4.5/5
based on 22 customer reviews
Ingredients (13)
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3 boneless, skinless chicken breasts, cut into cubes
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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½ cup hot sauce
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2 cans (10 ounces each) diced tomatoes with chiles
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1 white onion, roughly chopped
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3 cloves garlic
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2 quarts low-sodium chicken broth
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1 can (15 ounces) black beans
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1 pound bag frozen corn
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2 corn tortillas, torn in pieces
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tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving
Steps (4)
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Step 1Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
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Step 2Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
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Step 3During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
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Step 4When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
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For safe meat preparation, reference the USDA website.
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