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Chicken Tortilla Soup with Pinto Beans and Corn
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 corn tortillas, cut into thin strips
  • Fresh cilantro, chopped (optional)

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the pinto beans, corn, diced tomatoes with green chilies, chicken broth, onion, garlic, cumin, chili powder, and salt.
  • Stir gently to combine the ingredients around the chicken. Cover and cook on low for 6 hours or on high for 3 hours.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir to mix it through the soup.
  • Just before serving, divide the tortilla strips among four bowls. Ladle the hot soup over the strips so they soften slightly. Sprinkle with chopped cilantro if using.

Notes

For extra crunch, toast the tortilla strips in a dry skillet for a few minutes before adding them to the bowls. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth to loosen the texture. If you prefer milder flavor, use plain diced tomatoes instead of the version with green chilies.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker