Slow Cooker Chicken Tortilla Soup
Ingredients
The soup
-
28
oz
crushed tomatoes
-
15
oz
canned black beans, drained and rinsed
-
15
oz
canned pinto beans, drained and rinsed
-
2
cups
sweet corn
-
4.5
oz
green chiles
-
2
count
bell peppers, diced
-
1
small
yellow onion, minced
-
5
cloves
garlic, minced
-
2
tablespoons
chili powder
-
2
teaspoons
ground cumin
-
1
teaspoon
paprika
-
2
teaspoons
garlic powder
-
2
teaspoons
coarse salt
-
2-3
tablespoons
hot sauce
-
4
cups
chicken broth
-
2
lbs
boneless, skinless chicken breasts
-
¼
cup
nonfat Greek yogurt
-
¼
cup
lime juice
Spicy Tortilla Strips
-
6
small
corn tortillas
-
2
tablespoons
avocado oil
-
1
teaspoon
garlic powder
-
1
teaspoon
chili powder
-
1
teaspoon
paprika
-
1
teaspoon
ground cumin
-
1
teaspoon
kosher salt
Optional Toppings
-
to taste
fresh cilantro
-
to taste
chopped avocado
-
to taste
sour cream
-
to taste
shredded cheese
-
to taste
sliced jalapeños
Instructions
- Combine all soup ingredients in the slow cooker and stir well.
- Submerge the chicken breasts in the mixture and cover the slow cooker.
- Cook on high for 3-3.5 hours until chicken is cooked through.
- Preheat the oven to 400°F and prepare a baking sheet.
- Slice corn tortillas into strips, drizzle with oil, and season with spices.
- Bake the tortilla strips for about 10-15 minutes until golden brown.
- Remove chicken, shred it, and return it to the slow cooker.
- Whisk Greek yogurt into cooled broth and add back to the slow cooker.
- Stir in lime juice, garnish with toppings, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
430
Total fat
11g
Total carbohydrates
49g
Total protein
38g
Sodium
0mg
Cholesterol
0mg
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