Daily Meal Journal

Slow Cooker Chicken Tortilla Soup

Ree Drummond’s foolproof slow cooker chicken tortilla soup is filled with shredded chicken, black beans, bell peppers, tomatoes, and chilies.

By Ree Drummond   Published: Dec 28, 2015

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Slow Cooker Chicken Tortilla Soup
Yields:
12 serving(s)
Prep Time:
10 mins
Total Time:
5 hr 10 mins

The visit that inspired this dish was all about the slow cooker and finding new favorite slow cooker recipes. I have to point out that Bets and I did not grow up in a slow cooker house. Our mom was a great cook and made hearty, homey food, but she just didn't routinely use a slow cooker. So it’s fun to figure out these things together! Here's a soup we made Saturday. This chicken tortilla soup is one of my favorite kinds of slow cooker recipes (and soup recipes, for that matter) in that it requires no pre-cooking or sautéing or browning. You literally throw everything in, turn it on, then go live your life until it's done.

This recipe makes a generous amount of soup, so it’s great for meal prep. Like many soups, the flavor only gets even better after a day or two in the fridge.

Set out your favorite Tex-Mex fixings—like sour cream, cilantro, avocado, crushed tortilla chips, and cheese—then let everyone build their own bowl just the way they like it.

Ingredients

Directions

  1. Step 1
    Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell peppers, tomatoes, tomatoes and green chilies, chicken broth, tomato paste, chipotle pepper, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours (or 8 hours on low). Stir in the lime juice.
  2. Step 2
    Using 2 forks, break up the chicken into chunks (or you may shred it more fine if you like). Taste and add more salt if the soup needs it.
  3. Step 3
    Serve it piping hot in a bowl with sour cream, avocado, cilantro leaves, crushed tortilla chips, and grated cheese on top!