Description
A comforting and flavorful slow-cooked chicken tortilla soup filled with beans, corn, tomatoes, and topped with crispy tortilla strips.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for serving
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes, onion, garlic, chicken broth, taco seasoning, cumin, salt, and pepper.
- Stir to combine the ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once the chicken is cooked, shred it in the slow cooker using two forks.
- Serve the soup hot, topped with crispy tortilla strips, chopped cilantro, and lime wedges.
Notes
Use real butter for added flavor. For a smoky taste, add a pinch of smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg