Slow-Cooker Chicken Tortilla Soup

There seems to be something in the air lately. Maybe it’s the changing of the seasons, maybe it’s just that when it rains, it pours…whatever it is, everyone around me seems to be feeling a little down in the dumps. And when misery loves company, it can be hard to avoid feeling down in the dumps myself.

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Of course, one way to feel better after having an entirely crappy day: opening your front door to be greeted by the world’s cutest dog (no, I’m not biased) and the smell of dinner in the slow cooker that you forgot you even prepared. Guys. This soup. Was THAT good. And I’m not even a soup type of girl. It made my whole apartment smell amazing. It warmed me from the inside out. And the best part? It’s SO easy — you literally dump all the ingredients in the slow cooker and walk away. Now that is a soup I can get down with.

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  • 2 chicken breasts, frozen (approximately 1 lb. or so)
  • 1 (15 ounce) can whole peeled tomatoes, mashed — I accidentally bought diced, so either works
  • 1 (10 ounce) can enchilada sauce
  • 1/2 medium onion, chopped
  • 1 can of black beans, reduced sodium
  • 1 (4 ounce or 7 ounce, depending on how spicy you want it) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 1 1/2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder — increase this if you want to add some heat
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) package frozen corn
  • Toppings of your choosing — I used sliced avocado, sour cream, shredded cheese, and homemade tortilla strips. Also, the only reason I did homemade is because I forgot to buy tortilla chips. Don’t make the same mistake.


Place frozen chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt and pepper. Stir in corn and black beans. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. When ready to eat, remove chicken breast, shred on a plate, and dump back in the slow cooker. Dish into bowls and serve hot!

*If you don’t own a slow cooker, you can throw all the ingredients into a large pot on the stove and let simmer for an hour or so. However, in this case, I would cook and shred the chicken before adding it.


Yields: 8 servings

Recipe adapted from: All Recipes


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