Description
A heartwarming slow cooker chicken tortilla soup, bursting with vibrant Mexican flavors and textures, perfect for gatherings and cozy nights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for topping
- Avocado for topping
- Shredded cheese for topping
Instructions
- In your slow cooker, place the boneless chicken breasts as the base for your soup.
- Add the rinsed black beans and drained corn, creating a hearty texture.
- Pour in the canned diced tomatoes with green chilies, followed by the chopped onion, minced garlic, and bell pepper.
- Stir in the chicken broth, chili powder, cumin, salt, and pepper, ensuring everything is well combined.
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours, allowing the flavors to merge.
- Once cooked, shred the chicken directly in the soup using two forks and stir well.
- Serve hot, garnished with crispy tortilla strips, creamy avocado slices, and a sprinkle of shredded cheese.
Notes
For best results, cook on low for rich flavors. Adjust spices for personal taste.
- Prep Time: 15
- Cook Time: 360
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 65mg