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With all of the cooler weather lately I am loving my slow cooker for soup! I made this Slow Cooker Chicken Tortailla Soup over the weekend for #SundaySupper and it was a big hit with my guys!! I have been experimenting with different things in my Chicken Tortilla Soup since I am gluten free and I think that I have a winner! I love this recipe because you poach the chicken breasts right in the slow cooker so that they get full of flavor. This recipe also uses salsa in place of diced tomatoes which I love! Please let me know if you try this and what you think about it!
Slow Cooker Chicken Tortilla Soup
3 large frozen chicken breasts
1 16 oz jar of your favorite salsa
1 large carton of chicken broth
1 15-oz can of corn
1 15oz. can of black beans
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
dash of salt/pepper
Place the Chicken Breasts on the bottom of the slow cooker.
Add the chicken broth and jar of salsa. Make sure that the chicken breasts get covered with the liquid.
In a separate bowl, mix together the spices with the black beans and corn and place in the slow cooker.
Squeeze the juice of half a lime over the mixture.
Cook on on low for 6-8 hours.
Take the poached chicken breasts and shred them throughout the soup mixture. Let continue cooking for another 30-45 minutes.
Serve and add your favorite toppings like sour cream, avocado, cheese, lime, cilantro, green onions, tortilla chips, etc....