Slow Cooker Chicken Tortilla Soup
Ingredients
The soup base
-
4½
cups
low-sodium chicken broth
-
1
can (14.5 oz)
petite diced tomatoes
-
1¼
cups
finely chopped yellow onion
-
3
cloves
garlic, minced
-
1
Tbsp
chili powder
-
2
tsp
ground cumin
-
¾
tsp
paprika
-
½
tsp
ground coriander
-
to taste
salt and freshly ground black pepper
-
1½
lbs
boneless skinless chicken breasts
-
1
can (14.5 oz)
black beans, drained and rinsed
-
1½
cups
frozen corn
-
1
Tbsp
fresh lime juice
-
¼
cup
chopped fresh cilantro
Toppings
-
to taste
tortilla strips or tortilla chips
-
to taste
shredded cheddar or Monterey Jack cheese
-
to taste
diced avocado
-
to taste
diced Roma tomatoes
-
to taste
sour cream
Instructions
- Combine chicken broth and diced tomatoes in a slow cooker.
- Add onion, garlic, spices, and chicken breasts.
- Cover and cook on LOW for 6 hours until chicken is cooked through.
- Remove chicken, shred it, and return it to the slow cooker with black beans, corn, cilantro, and lime juice.
- Stir and cook until heated through.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
388
Total fat
6g
Total carbohydrates
42g
Total protein
43g
Sodium
372mg
Cholesterol
87mg
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