Slow Cooker Chicken Tortilla Soup. Enough said. I could end this post right here and you all would totally get me. Unfortunately, google likes articles to be at least 300 words long so I must wax on about my favorite cold winter, busy day meal.
There are so many reasons I love Slow Cooker Chicken Tortilla Soup, but the main reason is because when I’m running in 80 different directions, I can dump all the ingredients in the slow cooker and forget about it. After cooking on low all day, the flavors mix and mingle and explode in your happy mouth.
With my Slow Cooker Chicken Tortilla Soup recipe, you just throw the raw chicken breast in with the rest. About 30 minutes before serving, remove the chicken, shred it, add it back in and you’re good to go. Easy peasy.
Another thing I love about this soup is its flexibility. You can tweak it in so many ways and have a different meal every time. Add chili powder or chipotle chile powder to amp up the spice.
Or add in some black beans to stretch it a little further and add some color.
If you want to kick Slow Cooker Chicken Tortilla Soup up a notch, make sure you have sour cream, mozzarella cheese, avocado and fresh cilantro on hand for garnish. Yum!
I actually add dry cilantro seasoning to the recipe while it’s cooking, but I still like to garnish with some fresh herbs too.
So what are you waiting for? Add Slow Cooker Chicken Tortilla Soup to your menu plan….stat.
How to Make Slow Cooker Chicken Tortilla Soup