This hearty, Slow Cooker Chicken Tortilla Soup is easy to throw together for busy nights with little preparation time. Serve it smothered with shredded cheese, tortilla strips, sour cream, avocado and fresh cilantro for a heavenly flavor combination.
Now that cooler weather has officially arrived, plenty of comforting soups are on my weekly menu. I make all of my soup in a Slow Cooker or Instant Pot, because it is perfect for my hectic weekday schedule. My kids love this recipe and it is so easy to make!
Chicken Tortilla Soup
2 1/2 (14.5 oz) cans low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 1/4 cups finely chopped yellow onion
3 cloves garlic minced
1 Tbsp chili powder
2 tsp ground cumin 3/4 tsp paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Tortilla strips or tortilla chips
Shredded cheddar or Monterey jack cheese
Diced avocado, diced Roma tomatoes, sour cream (optional)
Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through. Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through. Serve warm with tortilla strips and cheese and other optional ingredients.
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