Description
A light and comforting chicken tortilla soup made effortlessly in the slow cooker, featuring tender shredded chicken simmered with tomatoes, black beans, corn, and an aromatic blend of Mexican spices. This healthy soup is finished with zesty lime juice, fresh cilantro, and served with crispy tortilla strips and creamy avocado for a flavorful and satisfying meal perfect for dinner.
Ingredients
Soup Ingredients
- 700 g boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 5 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
Toppings
- Tortilla strips, for serving
- Avocado slices, optional
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts at the bottom of the slow cooker, ensuring they are spread out evenly.
- Add the Vegetables and Beans: Layer diced tomatoes, black beans (drained and rinsed), corn, diced onion, diced bell pepper, and minced garlic on top of the chicken in the slow cooker.
- Season the Soup: Pour in the low-sodium chicken broth over the ingredients. Sprinkle the cumin, chili powder, paprika, dried oregano, salt, and black pepper evenly over the top to season the soup.
- Slow Cook: Cover the slow cooker with the lid and cook the soup on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Then, return the shredded chicken back into the soup.
- Finish the Soup: Stir in fresh lime juice and chopped cilantro to brighten the flavors of the soup.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips and optional avocado slices for extra creaminess and texture. Serve hot and enjoy.
Notes
- Use baked tortilla strips instead of fried for a lighter, healthier topping option.
- Add diced jalapeño peppers if you desire extra heat and spice.
- Substitute Greek yogurt for sour cream as a nutritious and tangy topping alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
