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Crockpot Chicken Tortilla Soup with Fresh Toppings
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 1 cup tortilla strips
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, diced tomatoes with green chilies, black beans, corn, onion, garlic, chili powder, cumin, and salt.
  • Stir gently to combine everything around the chicken. Cover and cook on low for 6 to 7 hours until the chicken is very tender.
  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir in the lime juice.
  • Ladle the soup into bowls and top each serving with diced avocado, chopped cilantro, tortilla strips, and shredded cheddar cheese.

Notes

For extra crunch, toast the tortilla strips in a dry skillet for a minute or two before adding them to the bowls. If you prefer a milder flavor, swap the tomatoes with green chilies for plain diced tomatoes. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife