Easy and Flavorful fiesta in a bowl: Ultimate Slow Cooker Chicken Tortilla Soup
Ingredients
4 Skinless Chicken Breast
2 tablespoon salted butter
2 garlic cloves, minced
1 or 2 teaspoons olive oil
1 yellow onion
1 jalapeno, plus more for topping
1 tablespoon taco seasoning
1 - 15oz can of corn
1 - 15.5 oz can black beans
1 - 14.5 oz can diced tomatoes, with juice
1 - 15 oz can enchilada sauce (as spicy as you want)
4 cup vegetable soup
Toppings
jalapeno slices
avocado
tortilla chips
limes
sour cream
cheddar cheese or Monterey jack
Directions
Using your 360 slow cooker add the pot top to your countertop stove on medium heat. Once the pot is heated add butter and melt. Layer chicken searing on both sides for 5 minutes. Remove chicken to a clean plate and add in garlic. Add olive oil if needed and saute until fragrant. Add in onion, jalapeno, and taco seasoning. Let saute for 2-3 minutes. Pour in broth and scrape up any brown bit on the bottom of the pan.
Place the Slow cooker pot to the 360 base, on medium-high heat. Add back in chicken and the rest of the ingredients; corn, beans, diced tomatoes, and red enchilada sauce.
Place the slow cooker top on and let cook for 4-5 hours. Once ready shred chicken in pot and serve with favorite toppings. Enjoy!
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