Description
A hearty and flavorful crock pot chicken tortilla soup made with tender chicken, tomatoes, beans, corn, and a blend of spices. Perfect for a comforting meal served with crispy tortilla strips and fresh toppings.
Ingredients
1 pound boneless, skinless chicken breasts
1 (14.5 ounce) can diced tomatoes with green chilies, undrained
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn kernels, drained
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
6 corn tortillas, cut into strips
2 tablespoons vegetable oil
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
1 cup shredded cheddar cheese
1 avocado, diced
1/2 cup sour cream
Instructions
Place the chicken breasts in the bottom of the crock pot.
Add the diced tomatoes with green chilies, black beans, corn, chopped onion, minced garlic, and chicken broth to the crock pot.
Sprinkle the cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper over the ingredients in the crock pot.
Stir gently to combine the ingredients.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
About 30 minutes before serving, heat the vegetable oil in a skillet over medium heat.
Add the tortilla strips and cook, stirring frequently, until they are crispy and golden brown, about 5 minutes. Remove from heat and set aside on paper towels to drain.
Remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir to combine.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with crispy tortilla strips, chopped cilantro, shredded cheddar cheese, diced avocado, a dollop of sour cream, and a lime wedge on the side.
Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 6 hours