Description
A flavorful and easy slow-cooker chicken tortilla soup loaded with tender chicken, beans, corn, and spices, topped with crispy tortilla strips.
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Crispy tortilla strips (for topping)
- Optional toppings: sour cream, shredded cheese, avocado slices
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, paprika, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Remove the chicken, shred it with two forks, and return it to the soup.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot topped with tortilla strips, cilantro, and optional toppings.
Notes
- Use pre-cooked rotisserie chicken to cut down on cook time.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Add jalapeños if you prefer a spicier soup.
- For a thicker soup, mash some of the beans before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 690mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg