Nothing warms you up quite like this chicken tortilla soup.
Ingredients
Slow Cooker
1 lb. boneless chicken breasts
1 15 oz. can of black beans, rinsed
1 cup of frozen corn
1 chopped white onion
1 15 oz. can of fire-roasted tomatoes
1/4 cup of chopped cilantro
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 cups low-sodium chicken broth
1 cup shredded Monterey Jack cheese
1 tbsp. olive oil
3 small tortillas, cut into strips
Sliced avocado for serving
Sour cream, for serving
Lime wedges, for serving
Directions
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.
