Slow Cooker Chicken Tortilla Soup
Ingredients
The Soup
-
1
can
Crushed tomatoes
-
1
can
Canned black beans
-
1
can
Canned pinto beans
-
1
cup
Sweet corn
-
1
can
Green chiles
-
1
cup
Bell peppers
-
1
medium
Yellow onion
-
2
cloves
Garlic
-
1
tablespoon
Chili powder
-
1
teaspoon
Ground cumin
-
1
teaspoon
Paprika
-
1
teaspoon
Garlic powder
-
1
teaspoon
Coarse salt
-
2
tablespoons
Hot sauce
-
4
cups
Chicken broth
-
1
pound
Chicken breasts
-
¼
cup
Greek yogurt
-
2
tablespoons
Lime juice
Spicy Tortilla Strips
-
4
corn
Corn tortillas
-
2
tablespoons
Avocado oil
-
1
teaspoon
Garlic powder
-
1
teaspoon
Chili powder
-
1
teaspoon
Paprika
-
1
teaspoon
Ground cumin
-
½
teaspoon
Kosher salt
Optional Toppings
-
1
bunch
Fresh cilantro
-
1
medium
Chopped avocado
-
½
cup
Sour cream
-
1
cup
Shredded cheese
-
1
medium
Sliced jalapeños
Instructions
- Combine all soup ingredients in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken before serving.
- Prepare the spicy tortilla strips by cutting tortillas and tossing them with oil and spices, then baking until crispy.
- Serve the soup topped with tortilla strips and your choice of optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
You might also like