Slow Cooker Chicken Tortilla Soup
Ingredients:
- 1 pound boneless skinless chicken breasts
- 1 (15 ounce) can black beans (rinsed)
- 1 cup frozen corn
- 2 bell peppers (chopped)
- 1 white onion (chopped)
- 1 (15 ounce) can fire-roasted tomatoes
- ΒΌ cup cilantro (chopped, plus more for garnish)
- 3 cloves garlic (minced)
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 2 cup chicken broth
- 1 cup Monterey Jack (shredded)
- 1 tablespoon extra-virgin olive oil
- 3 small corn tortillas (cut into strips)
- Avocado (sliced, for serving)
- Sour cream for serving
- Lime wedges for serving
Directions
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5-6 hours.
Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
Meanwhile, in a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.