Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup is filled with tender chicken, diced tomatoes, corn, black beans, and a combination of spices. With hardly any prep work involved, this flavorful meal will quickly become a household favorite!
Equipment
- Slow Cooker
Ingrédients
- 10 cups low-sodium chicken broth
- 4 10 ounce cans mild diced tomatoes with green chilies (do not drain)
- 2 15 ounce can black beans drained and rinsed
- 2 cup frozen corn
- 3 teaspoon garlic powder
- 4 teaspoons chili powder
- 2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoon fresh lime juice
- 6 tablespoons chopped fresh cilantro
- 4 medium chicken breasts
Instructions
- Spray a medium slow cooker with non-stick cooking spray or line with a slow cooker liner.
- Add chicken broth, diced tomatoes, beans, corn, garlic powder, chili powder, paprika, salt, pepper, lime juice, and cilantro to slow cooker. Stir.
- Add in chicken breasts and cover. Cook on low for 6-7 hours or on high for 3-4 hours.
- About 20 minutes before serving, remove chicken breasts from slow cooker and shred using two forks.
- Return to slow cooker and heat until warmed. Serve immediately with some shredded cheese, diced avocado, or tortilla strips, if desired.
Notes
Soup is mild in flavor and not overly spicy. If you like a spicier broth, add more chili powder or try hot/spicy diced tomatoes with green chilies.