• 4 chicken breasts
  • 2 -15 oz. cans black beans, undrained (or 1 can black beans + 1 can corn)
  • 2 -15 oz. cans stewed tomatoes or diced tomatoes
  • 1 c. salsa
  • 15 oz. tomato sauce
  • optional: 4 oz. green chilies, canned and drained
  • For Serving:
  • tortilla chips
  • 1 c. shredded cheese
  • optional: avocado
  • optional: dollop of sour cream

Pin It

We love Slow Cooker Chicken & Tortilla Soup at our house. I am sure this is one soup you will want to make!

  1. Combine all ingredients in the slow cooker.
  2. Cover. Cook on Low for 8 hours (Note: if adding avocado, place in slow cooker the last 15 minutes of cooking)
  3. Remove chicken and shred with two forks and place back in soup.
  4. Line a bowl with tortilla chips, top with soup and sprinkle with cheese and Jenn puts a dollop of sour cream on top.

NOTE: When in a hurry, I have also used a rotisserie chicken, cubed the chicken, and crocked on High for 3 1/2 – 4 hours.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites