Slow Cooker Chicken Tortilla Soup

Chicken Tortilla Soup is always a crowd pleaser. You can make this hearty soup as spicy or mild as your tastes prefer. I'm more of a mild salsa kind of gal where my husband and middle son are more hotter the salsa the better kind of people. This recipe is more on the mild-medium side but can easily be spiced up with some Cayenne Pepper, 1/4 tsp at a time until its at your desired heat. It can also be made even more mild by only adding regular diced tomatoes verses the Salsa Style ones my recipe calls for.



Another nifty tip I have for you is shredding chicken. No longer do I stand for forever shredding chicken with a fork. Thanks to the world wide web I learned I could use my handy stand mixer to shred my chicken. While it is still hot from the slow cooker or if you are boiling/poaching chicken for another recipe, simply toss it in your stand mixer and slowly start the mixer. In less than 2 minutes you will have perfectly shredded chicken. Wha-la!

   

Ingredients

• 4 split chicken breasts or 2 whole (frozen or thawed)
• 2 oz taco seasoning or 4 Tbsp
• 2 cans black beans, drained
• 2 cans corn, drained or frozen equivalent 
• 2 cans chicken broth (15oz)
• 1 can petite diced tomatoes (26oz)
• 1 can fire roasted salsa style diced tomatoes (15oz)
• Garlic salt to taste
• 2 cups Mexican cheese
• *optional* 5 corn tortillas 

  

• 
  

UTENSILS YOU NEED:

• Slow Cooker
• Can Opener
• Measuring Spoons
• Large Slotted Stirring Spoon
• Ladle
• Stand-up Mixer
• 
  

Directions 

• 
  
1. Place chicken breast on bottom of crock pot. 
2. Top with taco seasonings.                         
3. Add drained can corn, drained can black beans, all canned tomatoes, and chicken broth.                                                                    
4. Cover and cook on low for 5 hours. 
5. Once cooked, remove chicken and shred by hand with forks or use the above tip and shred chicken in your stand-up mixer. 
6. Return shredded chicken to slow cooker and stir well. 
7. If you want tortilla chips then preheat oven to 375
8. Cut tortillas into 1/4 inch strips and bake on center rack for 20 minutes
9. Serve up your Chicken Tortilla Soup with baked tortilla chips or my personal favorite a handful of Mexican cheese.                                                                                   

• 
  
•  
•