Slow Cooker Chicken Tortilla Soup

1.5 lbs of deboned chicken thighs or 1.5 lbs of CHicken Breast
1 tablespoon of Paprika (smoked or spicy)
1 tablespoon of Chili seasoning
2 tablespoons olive oil

1 (15 to 20 ounce) jar of fresh salsa
1 (4 oz) can of chopped green chiles
1 medium onion, diced
1 (10 oz) bag of Frozen Corn (or 1 can (15 oz) of corn)
2 tablespoons minced garlic
1 roasted and peeled jalapeno, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
2 teaspoons of Cumin
1 packet of Taco Seasoning
1 can of Black Beans, Rinsed
Salt and freshly ground black pepper


First, diced your chicken up into bite size pieces.
Then, place the chicken in a frying pan and coat with the paprika and chili seasoning.
Fry this until the chicken is nicely browned.

Now, Place chicken, tomatoes, salsa sauce, onion, green chiles, roasted and peeled jalapeni and garlic into a slow cooker.

Pour in chicken broth, and season with taco seasoning, cumin, salt, and pepper. Stir in corn and black beans.

Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Garnish with crushed tortilla chips and sour cream.

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