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Spicy Mexican Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup tortilla strips
  • 1/4 cup chopped cilantro
  • Lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, diced tomatoes with green chilies, and chicken broth.
  • Stir in the black beans, frozen corn, chili powder, cumin, cayenne pepper, salt, and black pepper until evenly combined.
  • Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Stir to mix everything together.
  • Ladle the soup into bowls and top each serving with tortilla strips, chopped cilantro, and a squeeze of lime.

Notes

For extra crunch, add the tortilla strips right before eating rather than stirring them in early. If the soup tastes too spicy after cooking, a spoonful of sour cream or extra lime juice per bowl balances the heat without changing the base recipe. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board