Easy Mexican Chicken Tortilla Soup Crock-Pot 5-Ingredient Recipe

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Easy Mexican Chicken Tortilla Soup Crock-Pot 5-Ingredient Recipe

 

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Prep time

10 mins

Cook time

4 hours

Total time

4 hours 10 mins

 

This easy 5-ingredient crock-pot recipe makes a delicious filling chicken tortilla soup to feed your whole family. This is a true slow cooker recipe meaning that there is no pre-cooking required - just dump the ingredients into a crock-pot and come back to a delicious meal!

Author: MelanieCooks.com

Recipe type: Soup,Chicken

Cuisine: Mexican

Serves: 8 servings

Ingredients

· 2 lbs boneless skinless chicken breast

· 1 package (32 oz) chicken broth

· 1 can (15 oz) black beans, drained and rinsed

· 1 bag (14 oz) frozen corn

· 2 jars (15 oz each) medium salsa (or use spicy salsa if you like it hot)

Optional Toppings:

· 2 avocados

· 8 corn tortillas

· 8 tbsp sour cream

· 4 oz shredded cheese

Instructions

1. Put chicken breasts, chicken broth, black beans, frozen corn and salsa in a slow cooker. Cook for 4 hours on High or 8 hours on Low.

2. Before serving the soup, remove the chicken breasts from the slow cooker and shred them in a food processor using a top round slicing disk. Alternatively, you can shred them by hand by using two forks, or chop into pieces with a knife. Put the shredded chicken back into the soup and stir.

3. Laddle the soup into bowls and top with optional toppings.

To make tortilla strips

1. Preheat oven to 400F.

2. Cut the corn tortillas into strips and put on a baking sheet.

3. Bake for 15 minutes, or until crunchy.

http://www.melaniecooks.com/easy-mexican-chicken-tortilla-soup-crock-pot-5-ingredient-recipe/7929/