{Recipe} Slow Cooker Chicken Tortilla Soup

Last winter I had a goal in the kitchen & that was to try more slow cooker soups.  I tried two recipes. WHAT AN ACHIEVEMENT. However, despite not making nearly as many recipes as I found, the two I did make were freaking awesome.  I shared one few months ago, the best chicken noodle soup & today, only 4 months later, I'm sharing the 2nd recipe I tried, Chicken Fajita Soup.  I gotta say...this soup was pretty freaking fantastic.  It requires minimal prep (the best!) & was SO easy to throw together.  It also only requires 4 hours of cooking, which is great when you forget you're supposed to have this for dinner & it's already 1:30pm in the afternoon.  Our house smelled SO good though while this cooked.  Only problem with this recipe? The photos just don't do it justice.  So ignore that the weather isn't cooling off yet like it should be, because if you make this soup, you won't regret it!

Serves: 6-8 depending on portion size
Cook time: 4 hours
How difficult was this for me? Easy peasy!

1 lb boneless skinless chicken breasts (I used 2)
15 oz can sweet whole corn kernels, drained
15 oz can black beans, rinsed
15 oz can diced tomatoes, drained
3/4 cup onion, chopped
5 cups chicken stock
2 cloves garlic, minced
1/4 tsp chili powder
1 tsp salt
1/2 tsp ground pepper
8 oz Monterey Jack cheese, shredded
Seasoned tortilla chips (optional)


Spray slow cooker with cooking spray

Place chicken breasts on bottom of slow cooker

In a large mixing bowl, combine remainder of ingredients except cheese & tortilla strips. Mix well.

Pour mix over chicken. 

Cook on high for 3.5 hours or low for 8 hours. Mix occasionally.

Remove chicken from slow cooker & shred. It should shred REAL easily.  I also trim the chicken here & get rid of any fat pieces.

Place chicken back in slow cooker for an additional 30 mins & mix in well.


Serve & top with cheese & chips.


adapted from baked by rachel

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