Slow Cooker Chicken Tortilla Soup
Winter to use your slow cooker, since it's perfect for making long-simmered comfort food favorites that hit the spot on a cool evening. Try out this recipe for a Mexican-style tortilla soup. The technique couldn't be easier: you just throw almost everything in the cooker and let it go all day, adding beans and corn at the end.
Everyone likes this because you can personalize your bowl with various garnishes, like avocado, cheese, sour cream, and more. Fire-roasted tomatoes and smoked paprika give this soup a delicious smoky flavor, but of course you can use the normal varieties of these ingredients, too.
- 1 32-ounce carton low-sodium chicken broth
- 1 15-ounce can fire-roasted diced tomatoes
- 1/2 onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground chili (California or New Mexico)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground pepper to taste
- 1 1/2 pounds boneless skinless chicken breats
- 1 14.5-ounce can black beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1 tablespoon lime juice
- 1/4 cup cilantro, chopped
- Tortilla chips or strips
- Shredded mild cheddar or Monterey jack cheese
- Diced avocado
- Sour cream
- Lime wedges
Pour chicken broth and tomatoes into your slow cooker, followed by onion, garlic, spices, and chicken breasts. Cover and cook on low for 6 hours or high for 3 hours or until chicken is thoroughly cooked.
Remove chicken from the cooker and shred with two forks, then return to the soup. Add black beans, corn, cilantro, and lime juice and stir to combine. Turn cooker to high and cook for another 20 or 30 minutes or until corn and beans are warm.
Serve in bowls with tortilla chips and garnishes.
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