Slow Cooker Tortilla Soup
Easy slow cooker tortilla soup with chicken, corn, beans, tomatoes, ranch mix, taco seasoning, and broth.
Ingredients
- 1 pound chicken breast
- 1/2 cup chopped onion
- 1 can corn drained and rinsed
- 1 can red beans drained and rinsed
- 1 can Rotel diced tomatoes undrained
- 1 can stewed tomatoes undrained
- 1 packet Hidden Valley Ranch dry ranch mix
- 1 packet taco seasoning
- 4 cups chicken broth
- Sour cream cheese, cilantro, and tortilla chips, for garnish
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add chopped onion, drained corn, drained beans, Rotel, stewed tomatoes, ranch mix, taco seasoning, and chicken broth.
- Stir gently to distribute the seasoning.
- Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours, until chicken is cooked through and shreds easily.
- Remove chicken, shred with two forks, and return it to the soup.
- Let soup simmer another 10 to 15 minutes on Low or Warm.
- Serve hot with sour cream, cheese, cilantro, and tortilla chips.
Notes
Add a splash of chicken broth when reheating if the soup thickens in the refrigerator. Do not add tortilla chips or sour cream before freezing. The soup keeps refrigerated for up to 5 days and freezes well for up to 3 months. Day two tastes even better as the flavors settle.
