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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 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14-ounce) can diced tomatoes with green chilies
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Tortilla strips, for serving
  • Sliced avocado, for serving
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving
  • Shredded cheddar cheese, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, diced tomatoes with green chilies, onion, garlic, black beans, corn, chili powder, cumin, salt, and pepper.
  • Stir everything together gently so the spices are distributed in the broth.
  • Cover and cook on low for 6 to 8 hours, until the chicken is fully cooked and easy to shred.
  • Remove the chicken breasts from the slow cooker. Shred them with two forks, then return the shredded chicken to the soup and stir well.
  • Ladle the soup into bowls. Top each serving with tortilla strips, avocado slices, cilantro, a squeeze of lime, and shredded cheese.

Notes

For extra crunch, bake corn tortillas cut into strips at 400 degrees for 8 minutes before serving. If the soup tastes too mild after cooking, stir in a pinch more chili powder right before serving. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker