Slow Cooker Sunday: Chicken Tortilla Soup

This is a new favorite in our house.  Everyone gives it a ‘thumbs up’!

1 pound of boneless, skinless chicken breast

1 onion, cut into eighths

1 can sweet corn

1 can fire-roasted canned tomatoes

2 corn tortillas (optional for thicker soup)

2 teaspoons chili powder

1 teaspoon garlic salt

1 teaspoon oregano

1 quart chicken broth

Place chicken and remaining ingredients (do not drain the corn or tomatoes…use the entire can) into a slow cooker.  Cook on low for 7-8 hours.  At the end of cooking, add 1 can of drained and rinsed black beans.  Serve with light sour cream, shredded cheese, tortilla chips and sliced avocado (all optional, of course!).


3 responses

  1. Lynn,

    Anything you’d suggest to try in place of the corn? Family member in our house cannot eat corn due to dietary restrictions for GI disorder.

    Thanks – plan to try this week!


  2. This has become a huge favorite in our house! Unfortunately though, I can’t always find the fire roasted tomatoes. I have substituted either a jar of salsa (as hot or mild as you like) or a can of diced tomatoes with green chilis. Either way DELICIOUS!!!!

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