Slow Cooker Tortilla Soup

Slow Cooker Tortilla Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    boneless skinless chicken breasts

  • 1

    garlic clove, minced

  • 2

    Tbsp butter

  • 2

    14½ oz cans chicken broth

  • 2

    14½ oz cans chopped stewed tomatoes

  • cups salsa

  • ½

    cup chopped cilantro

  • 1

    tbsp or more ground cumin

  • 8

    oz monterey jack cheese

  • sour cream (sub: greek yogurt)

  • tortilla chips


Add the minced garlic to the butter in the crockpot. Turn the crockpot on low and saute. Meanwhile, cut the fat from the chicken breasts. Place the chicken breasts at the bottom of the crockpot. Combine all other ingredients in the crockpot except cheese, sour cream and chips. Cover. Cook on low 8-10 hours. Shred the chicken in the crockpot with two forks. Divide cubed cheese among individual soup bowls. Ladle soup over cheese. Sprinkle with chips and top each bowl with a dollop of sour cream if desired.


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