Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Total time: 28800 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 Can Kidney beans; 28 oz Can Corn; 1 Can Black Beans; 3 Cups Chicken Stock; 1 package chicken breasts/thighs; 1 Pack Taco Seasoning; 28 oz Can of Crushed Tomatoes; Cayenne Pepper; Salt & pepper; Fajita seasoning; Salsa Ranch

Mackenzie Landers @KenzieTaylor3

Simple awesome dinner for a busy day! I usually like to add sour cream, shredded cheese, and will dip chips or tortillas in it. Sooo good everyone wants more!

Mackenzie Landers @KenzieTaylor3

Simple awesome dinner for a busy day! I usually like to add sour cream, shredded cheese, and will dip chips or tortillas in it. Sooo good everyone wants more!

Saved

Ingredients

4-8hrs

6-8 servings

1 CanKidney beans
28 ozCan Corn
1 CanBlack Beans
3 CupsChicken Stock
1 packagechicken breasts/thighs
1 PackTaco Seasoning
28 ozCan of Crushed Tomatoes
Cayenne Pepper
Salt & pepper
Fajita seasoning
Salsa Ranch

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Steps

4-8hrs

1

Marinate the chicken overnight in about 2 spoonfuls of Salsa Ranch, Fajita Seasoning, Salt, Pepper, & Cayenne pepper. **this is optional**
2

Thaw chicken (if skipping the marinade) Dump all ingredients into crockpot. And above seasonings as desired.
3

Cook on low for at least 6 - 8hours or on high for 4-6 or until the chicken is cooked all the way through.
4

When done cooking remove chicken, shred, and put back into the crock pot.
5

Add toppings as desired.
My husband likes jalepenos and crushed tortilla chips & I enjoy avocado, cheese, & sour cream!