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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn kernels
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado, sliced
  • 1 cup baked tortilla strips

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, black beans, diced tomatoes, chicken broth, corn, chili powder, cumin, and salt.
  • Stir the ingredients gently to combine, then cover and cook on low for 6 to 7 hours until the chicken is fully cooked and tender.
  • Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the pot.
  • Stir in the lime juice. Let the soup sit for 5 minutes so the flavors blend.
  • Ladle the soup into bowls and top each serving with cilantro, avocado slices, and baked tortilla strips.

Notes

For meal prep, cool the soup completely before dividing it into airtight containers. It keeps in the refrigerator for up to 4 days. Reheat portions on the stovetop or in the microwave and add fresh avocado and tortilla strips right before eating so they stay crisp. If you prefer a thicker broth, mash a few beans against the side of the pot after shredding the chicken.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife