Slow Cooker Chicken Tortilla Soup
Ingredients
The soup
-
½
cup
white onion, diced
-
½
cup
red bell pepper, diced
-
1
cup
frozen corn
-
1
15 ounce can
black beans, rinsed and drained
-
1¼
lbs
boneless skinless chicken breasts
-
1
4 ounce can
mild green chilies
-
1
8 ounce can
tomato sauce
-
1
14.5 ounce can
diced tomatoes
-
2
teaspoons
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
garlic powder
-
6
cups
chicken broth
-
1
teaspoon
kosher salt
-
2
tablespoons
cilantro leaves, chopped
-
1
cup
tortilla strips
Toppings
-
to taste
sour cream
-
to taste
avocado
-
to taste
olives
-
to taste
shredded cheese
Instructions
- Combine onion, bell pepper, corn, black beans, chicken, chilies, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, chicken broth, and salt in a slow cooker.
- Stir to mix the ingredients well.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken to the pot.
- Stir in chopped cilantro and ladle the soup into bowls.
- Top with tortilla strips and any additional toppings you desire before serving.
Nutrition Facts (estimated)
Servings
4
Calories
375
Total fat
7g
Total carbohydrates
38g
Total protein
41g
Sodium
699mg
Cholesterol
90mg
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