Slow Cooker Chicken Tortilla Soup
Cook
6-8 hours
Prep Time
15 mins
Total Time
6-8 hours
Serves
6
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- 1 lime, cut into wedges (for serving)
- Tortilla chips, crushed
- Shredded cheese (cheddar or Monterey Jack)
- Sliced avocado
- Sour cream
Kitchen Tools Needed:
- Slow cooker
- Forks (for shredding chicken)
- Ladle
- Measuring cups and spoons
Steps
- Add Ingredients to the Slow Cooker: Place the chicken breasts in the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, onion, garlic, chicken broth, water, chili powder, cumin, smoked paprika, salt, and pepper.
- Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Serve: Ladle the soup into bowls. Top with crushed tortilla chips, shredded cheese, sliced avocado, and a dollop of sour cream. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup.
Macros:
Total Calories: 250
Carbs: 25g
Proteins: 20g
Fats: 8g