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

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Juice of 1 lime
  • 1 cup tortilla strips
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream

Instructions
 

  • Add the chicken breasts, chicken broth, diced tomatoes with green chilies, black beans, frozen corn, diced onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper to the slow cooker.
  • Stir to combine the ingredients evenly, then cover and cook on low for 6 hours.
  • Remove the chicken breasts from the slow cooker and shred them using two forks.
  • Return the shredded chicken to the slow cooker and stir in the lime juice.
  • Ladle the soup into bowls and top each serving with tortilla strips, chopped cilantro, avocado slices, shredded cheddar cheese, and sour cream.

Notes

For extra crunch, bake the tortilla strips at 375°F for 8 minutes before serving. If the soup tastes too mild after cooking, stir in an extra teaspoon of chili powder during the last 30 minutes. Leftovers keep in the fridge for up to 3 days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife