Slow Cooker Chicken Tortilla Soup

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Okay, so we definitely have a new favorite soup..and it's made in the slow cooker! All of the ingredients are pretty much pantry staples. I was able to make this super last minute because I just happened to have everything on hand. And thank goodness I did because it's SO so good. Using salsa in the recipe gives it a ton of flavor without needing too many extra ingredients. My boys and I loved this. Plus it made enough so that I could freeze half and defrost it when I don't feel like making dinner. We're all looking forward to that night :) Enjoy!

Printable Recipe

Ingredients

• 1 lb. frozen boneless, skinless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 (15 oz.) can black beans, drained and rinsed
• 1 1/2 cups water or chicken broth
• 1 tsp. ground cumin
• 1/2 tsp. dried cilantro
• 1 cup Cheddar cheese, shredded

Optional Toppings:

• Sour cream
• Scallions
• Cilantro
• Lettuce
• Diced avocado
• Crushed corn chips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

Cook on LOW 4-6 hours. Remove the chicken and chop into bite-size pieces. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. 

Serve with your favorite toppings.

Source: Adapted from The Recipe Critic