Description
A flavorful and easy-to-make slow-cooker chicken tortilla soup packed with tender chicken, beans, corn, and a zesty tomato base, topped with crispy tortilla strips.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro (optional)
- Tortilla strips or chips, for serving
- Shredded cheese, sour cream, avocado (optional toppings)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes, onion, garlic, and all spices.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken, shred with forks, then return to the soup.
- Stir in lime juice and cilantro (if using).
- Serve hot with tortilla strips and desired toppings.
Notes
- You can use pre-cooked shredded chicken to shorten cooking time.
- Adjust spice level by adding jalapeños or more chili powder.
- Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 55mg