Slow Cooker Creamy Chicken Tortilla Soup
An easy creamy chicken tortilla soup made in the slow cooker!
Servings: 6 servings
Calories: 454kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 white onion diced
- 15 ounce can black beans drained and rinsed
- 2 cups frozen corn
- 14 ounce can diced tomatoes with green chiles
- 4 ounce diced green chiles
- 1 ounce packet taco seasoning
- ½ teaspoon garlic powder
- 3 cups chicken broth
- ¾ cup sour cream
- 2 cups shredded cheddar cheese plus more for topping
- diced green onions, diced avocado, sour cream, cilantro for topping
Instructions
- To the slow cooker, add the chicken, onion, beans, corn, tomatoes, green chiles, taco seasoning, garlic powder, and broth.
- Cook on low for 8 hours or high for 4 hours.
- Shred the chicken and then add it back to the slow cooker.
- Remove 1 cup of the broth and in a separate medium bowl, mix together with the sour cream.
- Add the mixture back to the slow cooker, along with the cheese, stirring to combine.
- Cook on high for 15 minutes.
- Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Make this into a freezer meal by adding all of the ingredients except the sour cream and cheese to a large freezer bag and freeze. Thaw overnight and then add to the slow cooker and follow cooking instructions from there.
Nutrition
Calories: 454kcal | Carbohydrates: 35g | Protein: 33g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1517mg | Potassium: 918mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1131IU | Vitamin C: 23mg | Calcium: 362mg | Iron: 3mg