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.

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