Go Back
Chicken Tortilla Soup with Black Beans
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 2 corn tortillas, cut into thin strips
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the black beans, diced tomatoes with green chilies, chicken broth, diced onion, minced garlic, cumin, chili powder, salt, and black pepper.
  • Stir gently to combine the ingredients around the chicken.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and shreds easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the lime juice.
  • While the soup finishes, bake or air-fry the tortilla strips at 375°F for 8 to 10 minutes until crisp.
  • Ladle the soup into bowls and top with the tortilla strips and chopped cilantro.

Notes

For a thicker broth, mash a few black beans against the side of the slow cooker before adding the shredded chicken back in. If you prefer less heat, use plain diced tomatoes instead of the version with green chilies. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Baking Sheet