A flavorful, hearty and comforting Chicken Tortilla Soup made easy with the slow cooker! It's perfect for serving year round but it's especially satisfying on a chili day. Just be sure to load on those toppings!
Ready in: 6hours15minutes
4 1/2cupslow-sodium chicken broth
1(14.5 oz) cancan petite diced tomatoes
1 1/4cupsfinely chopped yellow onion
Salt and freshly ground black pepper, to taste
1 1/2lbsboneless skinless chicken breasts
1(14.5 oz) can black beans, drained and rinsed
1 1/2cupsfrozen corn
1Tbspfresh lime juice
1/4cupchopped fresh cilantro
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado, diced roma tomatoes, sour cream (optional)
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste.
Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.
Be sure to finely chop the onion so it cooks through in time and is tender.
Try adding in canned tomatoes with mild green chilies.
Try it with a diced red bell pepper for another veggie.
Add a seeded diced jalapeno or two if you like some heat.
Make your own fried or baked tortilla strips if desired (instructions HERE, scroll down a little ways).