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00:15
Prep
08:00
Cook
08:15
Total Time
Ingredients & Directions
Directions
Slow Cooker Chicken Tortilla Soup
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts or Thighs*
1
Medium onion, diced
3 cloves
Garlic, minced
6 cups
Chicken broth
1 cup
frozen sweet corn kernels
1 can
black beans, drained and rinsed
2 cans
Diced tomatoes (use Mexican or Chili Style for more flavor)
1 teaspoon
Smoked paprika
1 teaspoon
Cumin
1/2 teaspoon
Chipotle chili powder
1/2 teaspoon
Dried oregano
Salt & Pepper, to taste
Juice of 1 lime (or about 2 tablespoons)
2 tablespoons
Cilantro, cleaned and minced (plus extra for garnish)
Shredded cheese, for topping
Crunchy tortilla strips, for topping
Avocado, pitted & sliced, for topping
- Season chicken breasts or thighs with salt and pepper and place in the bottom of a 5-quart slow cooker.
- Add diced onions and minced garlic.
- Pour in broth and add corn, diced tomatoes with their liquid, black beans, and all of the seasonings. stirring to combine.
- Cover slow cooker and cook on low for about 8 hours.
- 15 minutes before serving, remove chicken and shred with 2 forks or slice with a knife; return to the soup and let it cook for an additional 15 minutes.
- Serve with shredded cheese, tortilla strips, slices of avocado and additional chopped cilantro.
NOTES:
- You can always make this recipe with fully cooked, sliced or shredded chicken. Follow all of the steps above, cooking on high for only 4 hours, omitting the step where the chicken is added to the slow cooker at the beginning. Instead add the cooked chicken the last 30 minutes of cooking.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Ingredients
Directions
Slow Cooker Chicken Tortilla Soup
1 1/2 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts or Thighs*
1
Medium onion, diced
3 cloves
Garlic, minced
6 cups
Chicken broth
1 cup
frozen sweet corn kernels
1 can
black beans, drained and rinsed
2 cans
Diced tomatoes (use Mexican or Chili Style for more flavor)
1 teaspoon
Smoked paprika
1 teaspoon
Cumin
1/2 teaspoon
Chipotle chili powder
1/2 teaspoon
Dried oregano
Salt & Pepper, to taste
Juice of 1 lime (or about 2 tablespoons)
2 tablespoons
Cilantro, cleaned and minced (plus extra for garnish)
Shredded cheese, for topping
Crunchy tortilla strips, for topping
Avocado, pitted & sliced, for topping
- Season chicken breasts or thighs with salt and pepper and place in the bottom of a 5-quart slow cooker.
- Add diced onions and minced garlic.
- Pour in broth and add corn, diced tomatoes with their liquid, black beans, and all of the seasonings. stirring to combine.
- Cover slow cooker and cook on low for about 8 hours.
- 15 minutes before serving, remove chicken and shred with 2 forks or slice with a knife; return to the soup and let it cook for an additional 15 minutes.
- Serve with shredded cheese, tortilla strips, slices of avocado and additional chopped cilantro.
NOTES:
- You can always make this recipe with fully cooked, sliced or shredded chicken. Follow all of the steps above, cooking on high for only 4 hours, omitting the step where the chicken is added to the slow cooker at the beginning. Instead add the cooked chicken the last 30 minutes of cooking.
