Towards the last 30 minutes of cooking, shred the chicken. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high. Add beans, corn, seasoning, and lime juice to the slow cooker. Of course, the best part of any kind of chicken tortilla soup is the toppings. Pour salsa and chicken broth into the Crock-pot or slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them. (Some links are affiliate links meaning I make small earnings from purchases at no extra cost to you)Ĭrock-Pot Slow Cooker with Stove-Top Browning (the stove top browning feature is a game changer!)įollow Aggie’s Kitchen’s board Slow Cooker Goodness on Pinterest.īack to our soup. Add ingredients chicken breasts through dried oregano into a 6 quart crock pot then cook on LOW for 4 hours or until chicken breasts shred easily with two forks. Since we are talking slow cooking today…I thought I would share some helpful links with you. So filling, yet so good for you!Ĭooking it all up in the slow cooker just makes it that much better, don’t you think? This soup was devoured for dinner (then lunch) for a few days. I used Bush’s Great Northern Chili Beans for added flavor, I absolutely love adding these beans to soups and chilis. I decided to change up a few key ingredients such as using white beans instead of black and switching to poblano peppers (love!) from bell peppers. This White Chicken Tortilla Soup is a slight twist off of one of my favorite soup recipes – chicken tortilla soup.
Stir in the sour cream and the shredded cheese. Remove the chicken, shred and return to the crock pot. Cover and cook on low for 7 hours, or high for 4. Right now I am in search of all types of slow cooker recipes that my family will love – would you share some of your favorites with me? Top with the chicken broth, green chilies, corn, and taco seasoning.
With basketball practice and gymnastics and after school activities that kids need to be picked up from, those precious dinner making hours are basically non-existent when you have school aged kids. Actually, my goal lately has been to use it as much as possible since let’s face it, it makes getting dinner ready (when you’re not home to get it ready) 3 million times easier. My slow cooker has been working on overtime lately. This Slow Cooker White Chicken Tortilla Soup recipe was originally created in partnership with Bush’s Beans. Perfect healthy comfort food for fall and winter nights! Now, even knowing that true cold is just around the corner, I’m soaking up every second of a legit autumn, from the spectacular autumn leaves to the crisp air and, of course, a good crockpot tortilla soup.Ĭonsider this delicious and ridiculously slow cooker chicken tortilla soup recipe my official love letter to fall, whether it’s 100 degrees or 30 degrees outside.This white chicken tortilla soup comes together so easily in the slow cooker. I started making this slow cooker chicken tortilla soup our second year in Arizona when I just needed to pretend it was fall for at least a few hours. Shred the chicken either right in the slow cooker or remove to a bowl, shred, and return to soup and stir. Cook on low for 8 hours or high for 4 hours. Add all the ingredients to the crock pot. Every year that we lived in Arizona, October just about killed me.Īutumn has always been my favorite season, so it’s no surprise I look forward to it at all year, but in Arizona where, the summer stretches on into early November, I just was DYING for a real fall.Īdditionally, school started in July in Arizona, so by the time school has been rolling along for a month, you really feel like there should be pumpkins and fall leaves and a cool breeze.Īnd when it’s still regularly hitting 108 degrees all through October? You just start to get very desperate. All you have to do once it is ready is shred the chicken and gather your toppings.
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