Slow-Cooker Chicken Tortilla Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tbsp olive oil
  • 3 boneless, skinless chicken breasts
  • salt & pepper
  • 1 can chopped green chilies, drained
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 15-oz cans diced tomatoes, including juice
  • 1/2 to 1 cup chicken broth
  • 1 tablespoon cumin
  • 2 tablespoons cilantro, chopped
  • 1 lime
  • 4 corn tortillas, sliced into 1/4-inch strips
  • 1/2 cup Monterey jack cheese, shredded
  • 1 avocado, diced and tossed with lime juice to prevent browning
  1. Heat up a pan over medium-high heat. Pat your chicken breasts dry with a paper towel, then season both sides of each breast with salt and pepper. Once the pan is nice and hot, add oil. Carefully place the chicken into the pan, and let sit for 5 minutes before flipping to the other side. The goal here is NOT to cook the chicken through, but you want to see a nice brown crust forming on the outside chicken to add flavor when it's slow cooking. Let sit for another 4-5 minutes on the other side, then remove from pan and place chicken in slow cooker.
  2. In a separate bowl, combine chilies, garlic, onion, tomatoes, ½ c chicken broth and cumin. Stir well and pour over chicken.
  3. Cook on low for 4 hours. Remove the chicken from the slow cooker to a cutting board and using two forks, shred the chicken into bite-size pieces. Return to the slow cooker. Adjust seasoning and add additional chicken broth if it's not soup like enough.
  4. Just before serving, add tortillas and cilantro to slow cooker. Stir to incorporate.
  5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Recipe by Total Noms at