Description
A delightful blend of flavors and textures, this Slow Cooker Chicken Tortilla Soup is perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 2 chicken breasts (about 1 lb or 450 g)
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (15 oz or 425 g) corn, drained
- 1 can (14.5 oz or 410 g) diced tomatoes (with juices)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper (any color), diced
- 4 cups (960 ml) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 lime, juiced
- Salt and pepper to taste
- Tortilla strips (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the ingredients by chopping the onion and mincing the garlic. Drain and rinse the black beans and corn.
- Layer the ingredients in the slow cooker starting with the chicken breasts, followed by onion, garlic, black beans, corn, and diced tomatoes. Sprinkle chili powder, cumin, salt, and pepper on top.
- Add the chicken broth over the layered ingredients, ensuring everything is well covered.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Once cooked, remove the chicken, shred it, and return it to the soup. Stir well before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on the stove over medium heat until heated through.
- For freezing, place in freezer-safe containers and it can last up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Slow Cooker, Chicken Tortilla Soup, Easy Recipe, Comfort Food