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

Equipment

  • Slow Cooker
  • Baking Sheet
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Juice of 2 limes
  • 4 corn tortillas, sliced into thin strips
  • Fresh cilantro, chopped, for garnish
  • Extra lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the chicken broth, diced tomatoes, black beans, corn, onion, garlic, chili powder, cumin, oregano, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker and shred it 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.
  • While the soup finishes, spread the tortilla strips on a baking sheet and bake at 400°F for 8 to 10 minutes until crisp.
  • Ladle the soup into bowls and top each serving with tortilla strips, chopped cilantro, and a lime wedge.

Notes

Bake the tortilla strips just before serving so they stay crunchy against the broth. If you prefer a milder flavor, reduce the chili powder by half and add it at the start. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Baking Sheet, Knife, Cutting Board