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Slow Cooker Chicken Tortilla Soup
Yield: 6
SMF Kitchen
@smfchicken
00:15
Prep
08:00
Cook
08:15
Total Time
Ingredients & Directions
Directions
Slow Cooker Chicken Tortilla Soup
1 1/2 lbs
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.
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Slow Cooker Chicken Tortilla Soup
SMF Kitchen
@smfchicken
Yield: 6
00:15
Prep
08:00
Cook
08:15 Total Time
Ingredients
Directions
Slow Cooker Chicken Tortilla Soup
1 1/2 lbs
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.
