Slow Cooker Chicken Tortilla Soup

Kick off the new year with this satisfying, easy to make and healthy chicken tortilla soup. It contains only the good stuff and will be also be your saving grace when you are looking for a meal that does not require a lot of attention to cook.

Prep:
20
minutes
Cook:
240
minutes
TOtal:
260
minutes

Ingredients

  • 2 cups shredded rotisserie chicken
  • 8 cups chicken broth, low sodium
  • 1 cup fresh corn, corn cut off the cob
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 1/2 cup yellow onion, finely chopped
  • 1 TBSP jalapeño, finely chopped
  • 1 TBSP minced garlic
  • 2 cans diced tomatoes with green chilies
  • 1/2 cup tomato sauce
  • 1 cup black beans
  • 2 bay leaves
  • 1 TSP pink himalayan salt
  • 1/4 TSP black pepper
  • 1 TSP chili powder
  • 1/2 TSP cumin
  • 1/4 TSP red cayenne pepper
  • 1/4 TSP paprika

Optional Toppings:

  • Avocado
  • Sour Cream
  • Tortilla Strips

Instructions

  1. Shred your rotisserie chicken and set aside.
  2. Bring a pot of salted water to boil. Once boiling, add your corn on the cob and boil for 7-8 minutes or until the corn is bright yellow. When done, remove from water. Set aside to cool.
  3. Prepare all of your vegetables: finely dice your red bell pepper, finely dice your green bell pepper, finely dice your yellow onion, finely chop your jalapeño and when corn has cooled cut the corn off the cob. Set all aside.
  4. Open your can of diced tomatoes and set aside.
  5. Open your can of black beans and drain. NOTE: I like to dump them in a strainer and fully wash all the black juices out as much as I can.
  6. Place your slow cooker on high for 4 hours. Begin by adding 8 cups of broth then 2 cans diced tomatoes and your 1/2 cup tomato sauce. Stir to mix well.
  7. Add in: your 1 cup corn, diced red and green bell pepper, 1/2 cup yellow onion, 1 TBSP jalapeño and 1 TBSP minced garlic. Next, add your 1 cup black beans. Stir to mix well.
  8. Next add in all spices: 2 bay leaves, 1 TSP pink himalayan salt, 1/4 TSP black pepper, 1 TSP chili powder, 1/2 TSP cumin, 1/4 TSP red cayenne pepper and 1/4 TSP paprika. Stir to mix well.
  9. Last, add in 2 cups shredded chicken. Mix again. Place the lid on top and slow cook for 3-4 hours on high.
  10. When done, switch the slow cooker to warm and serve right away with crispy tortilla strips, avocado and sour cream. Keep leftovers in the slow cooker or transfer to an airtight container.
  11. ENJOY!