Yummy Recipe Monday: Slow Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

by Delish US


YIELDS: 6

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 5 HOURS 15 MINS

INGREDIENTS

1 lb.

boneless skinless chicken breasts

1

15-oz. can Black Beans, rinsed

1 c.

frozen corn

2

bell peppers, chopped

1

white onion, chopped

1

15-oz. can fire-roasted tomatoes

1/4 c.

freshly chopped cilantro, plus more for garnish

3

cloves garlic, minced

1 tbsp.

cumin

1 tbsp.

chili powder

1 tsp.

kosher salt

2 c.

low-sodium chicken broth

1 c.

Shredded Monterey Jack

1 tbsp.

extra-virgin olive oil

3

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

DIRECTIONS

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.



Slow Cooker Chicken Tortilla Soup


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