Description
A flavorful and comforting Slow Cooker Chicken Tortilla Soup that’s simple to prepare and perfect for busy weeknights.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (or thighs)
- 1 small yellow onion, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can diced fire roasted tomatoes with green chilis
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
- 2 tablespoons fresh lime juice
Instructions
- To a 6-quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic powder, smoked paprika, chili powder, salt, and stock, stirring to combine.
- Cover and cook on high for 4-5 hours or on low for 6-7 hours, until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.
- Optional: For crispy tortilla strips, fry the cut tortillas in a skillet with a little avocado oil until golden and crispy.
- Once the soup is done, shred the chicken right in the slow cooker, then stir in the lime juice for an extra burst of flavor.
- Serve your soup hot, topped with crispy tortilla strips and a dollop of easy guacamole.
Notes
Feel free to customize with toppings like avocado, cilantro, or cheese. This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg