Description
A flavorful and hearty Slow Cooker Chicken Tortilla Soup that is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
- 1 cup tortilla strips (for serving)
- Optional toppings: avocado, cilantro, cheese, sour cream
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, paprika, salt, and black pepper.
- Stir to combine all ingredients, ensuring the chicken is submerged in the broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir in lime juice.
- Serve hot, topped with tortilla strips and your choice of optional toppings.
Notes
- Adjust the spices according to your taste preference.
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is also an option; just make sure to leave out the tortilla strips until serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Slow Cooker Chicken Tortilla Soup, Chicken Soup, Mexican Soup, Tortilla Soup