Description
A hearty and flavorful chicken tortilla soup, perfect for chilly evenings and gatherings.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 4 cups chicken broth
- Salt and pepper to taste
- Tortilla strips, for serving
- Avocado, for serving
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- In your slow cooker, place the chicken breasts, black beans, corn, diced tomatoes (along with their juices), onion, garlic, chili powder, cumin, and chicken broth.
- Sprinkle with salt and pepper to enhance the flavors.
- Stir the mixture gently to combine all the ingredients evenly.
- Cover and let it cook on low for 6-8 hours or on high for about 4 hours.
- Once cooked, shred the chicken inside the soup using two forks, allowing it to soak up the surrounding flavors.
- Serve the soup piping hot, topped with crunchy tortilla strips, diced avocado, a spritz of lime, and a sprinkle of fresh cilantro.
Notes
For a vegetarian twist, use vegetable broth and chickpeas instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican