Slow Cooker Chicken Tortilla Soup is brimming with chicken, beans, & corn and topped with crushed tortilla chips, sour cream, and grated cheddar, making it a warm, hearty, effortless crock pot meal that's perfect for a chilly day!
Lay chicken breasts in the bottom of a large (6-quart) slow cooker. Sprinkle with taco seasoning. Add minced garlic, diced tomatoes and juices, beans, green chiles, and frozen corn. Pour water/broth over top and give everything a stir.
Cook on low for 8 hours. Remove chicken breasts, shred, and return to soup. Taste and adjust seasonings. Cook for 30 minutes to an hour or until heated through.
Crush a handful of tortilla chips into the bottom of a bowl. Ladle soup over chips and top with a dollop of sour cream, a generous mound of grated cheddar, and a few slices of avocado.
Notes
Alternatively, you may cook on HIGH for 4 hours.The type(s) of canned beans you use in this recipe are flexible. Pinto beans, black beans, and kidney beans all taste great in this soup. You may choose a combo of two different cans to use, or you can use all the same kind.Nutrition calculations are for one serving of soup without garnishes.