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Comforting Slow Cooker Chicken Tortilla Soup Recipe

Comforting Slow Cooker Chicken Tortilla Soup Recipe made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 1 can 14.5 ounces diced tomatoes with green chilies
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • 1 avocado diced (for topping)
  • 1/2 cup fresh cilantro chopped (for topping)
  • 1 cup tortilla strips for topping

Method
 

  1. In the slow cooker, place the chicken breasts at the bottom.
  2. Add the black beans, corn, diced tomatoes, chopped onion, and minced garlic on top of the chicken.
  3. Pour in the chicken broth and sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the mixture.
  4. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
  5. Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the lime juice and mix well. Taste and adjust seasoning if necessary.
  7. Serve the soup hot, garnished with diced avocado, chopped cilantro, and tortilla strips.