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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Make this easy and delicious Slow Cooker Chicken Tortilla Soup! This is a brothy soup.

Author: Mommy Hates Cooking

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6 serving

Calories: 453 kcal per serving

Ingredients

  • 2 - of Chicken Broth
  • 2 Cups - Water
  • 1 - of Diced Tomatoes with Green Chilies
  • 2 Cups - Frozen Corn
  • 1 Tsp - Cumin
  • 1 Tsp - Chili Powder*
  • 1 teaspoon - Salt
  • 1 Clove - Garlic
  • 2 - Chicken Breast
  • ½ Cups - White Rice
  • 1 - Lime
  • Black Pepper
  • Tortilla Strips
  • shredded cheese
  • Cilantro
  • sour cream

Instructions

  1. In the slow cooker or crockpot, add in 1 can of broth, water, diced tomatoes, frozen corn, cumin, chili powder, salt, and garlic clove.
  2. Place the uncooked chicken breast right on top.
  3. Cover and cook on low for 4 hours.
  4. Remove the chicken from the slow cooker and shred, then return to the slow cooker. This can also be done in the slow cooker if preferred too, use 2 forks to shred the chicken.
  5. Return the shredded chicken to the slow cooker and add the additional can of chicken broth.
  6. Cook an additional 2 hours.
  7. In the final 15 minutes of cooking time - Note - do not add this until it's 15 minutes before serving, if you add in the rice before the final 15 minutes it will soak up all the liquid. Add in the rice and juice from a lime mixing it in well, do this between 15-30 minutes before you are ready to serve, not any earlier. Cover and complete cooking.
  8. Serve with tortilla strips, cheese, sour cream, and/or cilantro with black pepper to taste.

Nutrition

Energy: 453 kcal | Total Fat: 23 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 85 mg | Total Carbs: 41 g | Fiber: 4 g | Sugars: 7 g | Proteins: 24 g | Sodium: 1,148 mg | Polyunsaturated: 3 g | Monounsaturated: 7 g

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