By Emily Gratopp, MS, ACC, ACTC, Extension Educator in Lancaster County
This tortilla soup recipe perfectly captures the cozy essence of winter while being easy to make, budget-friendly and packed with wholesome goodness!
SLOW COOKER CHICKEN TORTILLA SOUP
(Yield: 8 servings)
• 3 chicken breasts, boneless, skinless
• 2 (14.5 ounce) cans diced tomatoes with mild green chilies
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can tomato sauce, no salt added
• 1 (4 ounce) can green chiles
• 1 cup salsa
• 1 cup frozen corn (optional)
• Cheese, shredded (optional)
• Cooked rice or corn chips (optional)
• Fresh cilantro, gently rubbed under cold running water, chopped (optional)
1. Wash hands with soap and water. Spray slow cooker bowl with non-stick cooking spray.
2. Place chicken breasts in bottom of slow cooker. Wash hands with soap and water after handling uncooked chicken.
3. Add tomatoes, black beans, tomato sauce, green chiles, salsa and corn, if desired. Gently mix.
4. Cook on low for 8–10 hours or on high for 4–6 hours and until internal temperature of the chicken reaches 165°F as measured with a food thermometer.
5. 30 minutes before serving, remove chicken breast and shred. Return chicken to slow cooker and stir.
6. Optional, serve over rice or top with cheese, tortilla chips or cilantro, if desired.
7. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Nutrition Information: Serving Size (1/8 of recipe): Calories 230, Total Fat 2g, Saturated Fat 0.5g, Sodium 845mg, Total Carbohydrates 32g, Fiber 10g, Protein 23g.