Slow cooked chicken tortilla soup is so easy to make and it has big Tex-Mex flavor in every bite. Garnish each serving with sour cream to be stirred in for a creamy, hearty family dinner.
Spray the slow cooker with no stick cooking spray.
Place the chicken in the bottom.
Sprinkle with the cumin.
Add the beans, garlic, and cilantro.
Pour the stock, Rotel, and salsa over the top.
Cover and set slow cooker on low for 8 hours.
After 7 hours remove the chicken, shred with 2 forks, and replace in slow cooker.
Cover and finish the last hour of cooking.
place a few cubes of pepper jack cheese and some chips in the bottom of a bowl.
Ladle the soup over the top.
Garnish with sour cream and cilantro.
Serve.
Notes
Storage:Store the soup in an airtight container in the refrigerator for up to five days.You can also freeze it for up to 3 months.Don't forget to serve leftovers with extra cheese, chips, and your favorite toppings!Tips:
Don't skip draining and rinsing your beans—the slimy bean liquid can throw off the texture and flavor of your delicious soup! Rinse them in a colander or strainer for best results.
Don't like handling garlic? You can usually find pre-peeled and minced cloves of garlic in the produce section for even faster prep.
Make your own crispy tortilla strips by frying sliced flour or corn tortillas in a little bit of hot olive oil. Use medium heat to prevent burning, and don't forget to sprinkle with some flaky sea salt!