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Slow Cooker Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Tortilla strips, for serving
  • Fresh cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the black beans, corn, and diced tomatoes with green chilies on top of the chicken.
  • Pour in the chicken broth, then sprinkle the chili powder, cumin, salt, and black pepper over everything.
  • 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 it to the soup and stir to combine.
  • Ladle the soup into bowls and add tortilla strips, cilantro, and a squeeze of lime just before serving.

Notes

Shred the chicken right in the slow cooker with tongs if you prefer fewer dishes. For a thicker broth, mash a few beans against the side of the pot before serving. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker