Name: Slow Cooker Chicken Tortilla Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6
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

Slow Cooker Chicken Tortilla Soup

Rated 3.4 stars by 5 users

Servings

Prep Time

15 minutes

Cook Time

5 hours

Calories

320

Author:

Nostalgia Products

Nothing warms you up quite like this chicken tortilla soup.

Image of Slow Cooker 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.

Slow Cooker Chicken Tortilla Soup

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