Slow Cooker Chicken Tortilla Soup
Nothing warms you up quite like this chicken tortilla soup.
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
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.
Add diced jalepenos for spice!
Calories 320, Fat 15 grams, Carbs 21 grams, Protein 26 grams