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Spicy Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Tortilla chips, for serving
  • Shredded cheddar cheese, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, and chicken broth.
  • Sprinkle in the chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Stir gently to combine the spices with the liquid.
  • Cover and cook on low for 6 to 8 hours until the chicken is tender and shreds easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix everything together.
  • Ladle the soup into bowls and top with tortilla chips and shredded cheddar cheese before serving.

Notes

Taste the broth near the end of cooking and add a pinch more cayenne if you want extra heat. The tortilla chips soften quickly once added, so serve them on the side so everyone can add their own crunch. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker