Original video by @applesauceandadhd — all credit to the creator.
Slow Cooker Chicken Tortilla Soup
Leftover salsa chicken gets a second life in the slow cooker with black beans, Mexican street corn, and taco seasoning. Six hours later the chicken shreds apart into a rich, brothy tortilla soup.
Ingredients
- —leftover salsa chicken · salsa, garlic, onion, taco seasoning, and chicken; frozen portions can go in straight from the freezer
- 2chicken breasts
- 2 tablespoonshomemade taco seasoning · approximate
- —seasoned black beans · added juice and all
- —Mexican street corn · drained
- 1 14 oz canchicken broth · about 2 cups
Steps
- 1
Add the leftover salsa chicken to the slow cooker — frozen portions are fine. If you don't have leftovers, add the components of the salsa chicken recipe (salsa, garlic, onion, taco seasoning, chicken) directly to the pot.
- 2
Add the raw chicken breasts to the slow cooker, then wash your hands after handling the raw meat and its packaging.
- 3
Stir in about 2 tablespoons of taco seasoning.
- 4
Add the seasoned black beans, juice and all, along with the drained Mexican street corn.
- 5
Pour in one 14-ounce can of chicken broth, about 2 cups.
- 6
Cover and cook on low for about 6 hours.
- 7
Shred the chicken right in the pot, then ladle into bowls and serve.
Creator's notes
Jessica notes this works great as a freezer dump meal — bag everything up, freeze it, and dump it into the crock pot in the morning. If you don't have leftover salsa chicken, just build it from scratch in the slow cooker; there's already plenty of garlic and onion in the salsa chicken, so no extra is needed.
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