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Chicken Tortilla Soup with Lime and Cilantro
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14-ounce) can diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • Tortilla strips, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker and add the chicken broth, diced tomatoes with green chilies, onion, garlic, corn, cumin, chili powder, salt, and pepper.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and easy to shred.
  • Remove the chicken from the slow cooker and shred it with two forks, then return the shredded chicken to the soup.
  • Stir in the lime juice and chopped cilantro right before serving so the flavors stay bright.
  • Ladle the soup into bowls and top each serving with tortilla strips.

Notes

Add the lime juice only after the cooking time ends to keep the citrus flavor sharp instead of cooked away. If the broth tastes too mild, a small pinch of extra chili powder can be stirred in with the lime and cilantro. Leftovers reheat well on the stove over medium heat with a splash of broth to loosen the texture, and the tortilla strips should always be added fresh so they stay crisp.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker