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Slow Cooker Spicy Creamy Chicken Tortilla Soup

  • Prep: 15 min
  • Cook: 7 hr
  • Total: 7 hr 15 min
  • Servings: 8
Reviews (20)
Rated 4.45/5 based on 20 customer reviews

Ingredients (13)

  • 3 boneless, skinless chicken breasts, cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ cup hot sauce
  • 2 cans (10 ounces each) diced tomatoes with chiles
  • 1 white onion, roughly chopped
  • 3 cloves garlic
  • 2 quarts low-sodium chicken broth
  • 1 can (15 ounces) black beans
  • Original Ranch® Light
    1 cup Hidden Valley® Original Ranch® Light dressing
  • 1 pound bag frozen corn
  • 2 corn tortillas, torn in pieces
  • tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving

Steps (4)

  • Step 1
    Place 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.
  • Step 2
    Use 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.
  • Step 3
    During 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.
  • Step 4
    When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
  • For safe meat preparation, reference the USDA website.

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Reviews
(20)

Rated 5 out of 5 by from FABULOUS I made this recipe for our Wednesday night church supper. the preparation was very easy and I made enough to feed 60 people. About 45 people attended. Everyone raved about how good it was and asked for the recipe. It was delicious!!! There were no left overs. I have been asked to make it for our next dinner.
Date published: 2020-03-05
Rated 5 out of 5 by from Yum This was simple and easy to make. Everyone loved it
Date published: 2020-03-04
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