Best Bites: Slow-Cooker Chicken Tortilla Soup
By Donna Erickson
Slow-Cooker Chicken Tortilla Soup Is a Cool Idea on a Hot Day
Mention "slow-cooker meals" during a hot day, and your mind undoubtedly drifts to chilly fall and winter weather eating. Mine, too, until my oldest son, Bjorn, took charge of dinner one night and ladled up bowlfuls of his tasty slow-cooker chicken tortilla soup. Topped with crisp bean sprouts from the Asian market, cilantro from the garden, and a handful of grated cheese and crushed chips, his version of a Tex-Mex/Asian fusion made for healthy family fare!
PHOTO CREDIT: Donna Erickson
It gets even better when considering the 3-minute prep time factor. No need to saute the chicken or chop vegetables ahead of time. Simply let your kids open 5 cans of basic ingredients while you unwrap a package of fresh chicken breasts. Dump all the food in the cooker, turn it to low, and the soup's on in 6-8 hours. It doesn't get much easier than this!
BJORN'S SLOW-COOKER CHICKEN TORTILLA SOUP
Makes 6-8 servings
Soup Ingredients:
2 14.5-ounce cans stewed tomatoes
1 15-ounce can black beans
1 4-ounce can diced green chili peppers
1 15-ounce can chicken broth
2 pounds skinless, boneless chicken breasts (or 1 pound for a less-dense soup)
Toppings:
Grated cheddar cheese
Cilantro
Mung bean sprouts
Tortilla chips, crushed
Place all soup ingredients in a slow cooker and stir together lightly. Cover, set slow cooker to low, and cook for 6-8 hours. When ready to serve, remove the cooked chicken and shred into bite-sized pieces with a fork.
Place the shredded chicken back in the slow cooker and stir. Cook for another hour if you wish, or ladle in large soup bowls. Add toppings according to taste. Serve with a green salad and enjoy fresh fruit for dessert.
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2026 Donna Erickson
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