Slow Cooker Chicken Tortilla Soup
Ingredients
The Soup
-
2
pieces
boneless skinless chicken breasts
-
4
cups
good-quality chicken stock
-
2
14-ounce cans
black beans
-
1
14-ounce can
fire-roasted diced tomatoes
-
1
15-ounce can
whole-kernel corn
-
1
4-ounce can
diced green chiles
-
4
cloves
garlic
-
1–2
pieces
dried pasilla (negro) chile peppers
-
1
piece
white onion
-
2
teaspoons
ground cumin
-
1
teaspoon
salt
Garnishes
-
to taste
fresh lime wedges
-
to taste
chopped fresh cilantro
-
to taste
diced avocado
-
to taste
diced red onion
-
to taste
shredded cheese
-
to taste
sour cream
-
to taste
tortilla strips/chips
Instructions
- Add all ingredients to a slow cooker and stir to combine.
- Cook for 3-4 hours on high heat or 6-8 hours on low heat until the chicken is cooked through.
- Shred the chicken using two forks and remove the pasilla chile(s) to discard.
- Serve warm with a squeeze of fresh lime juice and any optional garnishes.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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