Slow Cooker Chicken Tortilla Soup
This slow cooker chicken tortilla soup is one that I enjoy making because my family members think I slaved all day creating it. In reality, it starts with shredding a rotisserie chicken, chopping an onion and opening a few cans.
Then you leave it cook in the slow cooker all day on low. When the members of your family arrive home, they are welcomed to an inviting aroma. Making the slow cooker chicken tortilla soup a winner in my book!
I personally love to make and take this recipe on my road trips. It travels well. I store the jars in a cooler, then heat and eat. After a day out exploring nature it is welcomed sight.
Ingredients:
1 lb of chicken breast fully cooked or rotisserie chicken
1 can of black beans drained and rinsed
1/2 cup of diced onion
6 cups of chicken stock
15 oz whole kernel corn
15oz diced tomatoes with spices
1 small can green chilis (I like them mild)
2 tsp. minced garlic
1/4 tsp. chili powder
Directions:
STEP 1
Remove the meat off of one rotisserie chicken or cook 1lb of chicken breast. I like using the rotisserie chicken breast because I don’t have to cook the chicken and then, I can make chicken stock for additional recipes. I stick the carcass in the refrigerator to make chicken stock the following day or I freeze it to make another day.
STEP 2
Dice 1/2 cup of onions.
STEP 3
Open one 15oz can of black beans, drain and rinse.
STEP 4
Add remaining 6 ingredients.
Cook:
Set the crockpot to low and walkway. I leave the flavors heat and meld for up to six hours. In reality, the recipe only needs about 4 hours on low in the slow cooker.
Storing:
Refrigerator:
I like to spoon the chicken into pint sized jars and store them in the refrigerator for my husband to take during the week day for for lunch. The recipe makes 4 pints.
Freezing:
Don’t fill the jars completely and leave about two inches of headroom at the top, wait until cooled completely and freeze. Yes, directly in the jars 🙂 Remove from the freezer and thaw in the fridge as needed. How long can you freeze? Can’t say for sure. The jars only stick around for about a month around here.
To Reheat:
There are two ways you can reheat to serve.
Directly in the Jar: Remove the lid and ring. Pop the jar into the microwave for 15 seconds. Stir. Repeat process until you reach the desired temperature you wish.
In a Bowl: Pour the amount of soup you wish into a microwave safe bowl. Reheat for one minute. Stir. Test for temperature. Reheat at 20 second intervals until you reach desired temperature.
Serve:
Top with crushed tortilla chips, shredded cheese and sour cream. Enjoy!!
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