Slow Cooker Chicken Tortilla Soup
This nutritious chicken tortilla soup is wonderfully hearty and comforting. After a long day at work, it's exactly what you'll look forward to coming home to!
Servings 6
Ingredients
- 4 1/2 cups low-sodium of chicken broth
- 1 14.5 oz can petite diced tomatoes
- 1 1/4 cups finely chopped yellow onion
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon paprika
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper for tasting
- 1 1/2 lbs boneless skinless chicken breasts
- 1 14.5 oz can black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
For serving:
- Tortilla strips or tortilla chips opt
- Shredded cheddar or Monterey jack cheese
- Diced avocado diced Roma tomatoes, sour cream opt
Instructions
- Begin by pouring chicken broth and diced tomatoes into the slow cooker.
- Add in the onion, garlic, chili powder, cumin, paprika, coriander, and season with salt and pepper to taste.
- Place the chicken breasts into the slow cooker, cover with the lid, and cook on LOW heat for 6 hours or until the chicken is thoroughly cooked.
- Once cooked, remove the chicken, shred it, and then return it to the slow cooker.
- Add black beans, corn, cilantro, and lime juice to the slow cooker, stirring the ingredients. Allow them to cook until heated through.
- Serve the soup warm, garnished with tortilla strips, cheese, and any other optional ingredients you desire. Enjoy!
Notes
Ensure the onion is finely chopped for thorough and tender cooking.
Consider enhancing the flavor by adding canned tomatoes with mild green chilies.
Incorporate a diced red bell pepper for an extra vegetable element.
For a spicy kick, include one or two seeded, diced jalapenos.
Consider enhancing the flavor by adding canned tomatoes with mild green chilies.
Incorporate a diced red bell pepper for an extra vegetable element.
For a spicy kick, include one or two seeded, diced jalapenos.