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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

A zesty chicken tortilla soup with black beans, corn and tomatoes that simmers in the slow cooker.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can fire-roasted diced tomatoes 15 ounces
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup frozen corn
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 lime juiced
  • 2 cups tortilla strips for topping

Method
 

  1. Add the chicken, broth, tomatoes, beans, corn, onion, garlic and spices to a 6-quart slow cooker.
  2. Cover and cook on low 5 to 6 hours or on high 3 hours.
  3. Shred the chicken with two forks and stir it back in.
  4. Stir in the lime juice and adjust the seasoning.
  5. Ladle into bowls and top with tortilla strips, avocado and cheese.

Notes

Add 1 cup of rice in the last hour for a heartier soup.