Slow Cooker Chicken Tortilla Soup
With Modelo Especial as the secret ingredient we know you’ll understand why this slow cooker chicken tortilla soup is a go-to winter recipe.
Equipment
- Souper Cubes optional, for storage
Ingredients
- 1 pound chicken breast
- 1 medium yellow onion diced
- 2 medium jalapenos diced
- 15 ounces canned black beans drained
- 15 ounces canned whole kernel corn drained
- 15 ounces canned fire-roasted diced tomatoes
- 4 ounces canned diced green chiles
- 12 fluid ounces beer
- 2.5 tablespoons taco seasoning
- 1 medium lime juiced
Optional Toppings
- Mexican blend cheese shredded
- Tortilla chips crushed
- Avocado sliced
- Sour cream or plain Greek yogurt
Instructions
- Add all ingredients to the slow cooker and stir to combine.
- Cover and cook on high for 4 hours.
- Remove chicken from the slow cooker and shred.
- Return the shredded chicken to the slow cooker, cover, and cook on low for 2 hours.
- Serve hot, optionally topped with shredded cheese, tortilla chips, avocado, and/or sour cream, or let cool and package in an air-tight container for storage in the fridge or freezer for a later date.
Notes
Beer: The best beer for this recipe is Modelo Especial - it's what we use every time! If you don't have it, we recommend a beer that's on the lighter side.
Serving suggestions: Crushed up tortilla chips and shredded Mexican-blend cheese make a great topping for this soup.
Storage: This soup stores well in the fridge or freezer. Let it cool completely, then package in an air-tight container (or Souper Cubes - we love these!) and store in the fridge for up to 4 days, or the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 32g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 686mg | Potassium: 711mg | Fiber: 7g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 3mg
