Slow Cooker Chicken Tortilla Soup
Tender shredded chicken simmered with tomatoes, black beans, corn, and mild spices in the slow cooker. Ladle into bowls and pile on crunchy tortilla strips, avocado, and lime.
4 hrs 15 mins
6 servings
Ingredients
- 4 cups Low-Sodium Chicken Broth
- 1 pound Skinless, Boneless Chicken Breast
- 3 cloves of Garlic
- 1 (10 oz) can of Rotel (Diced Tomato And Chilies)
- 1 can of Tomatoes
- 1 Yellow Onion
- 1 Cooked Rice Or Steamed Vegetables For Serving
- 1 cup Corn (Canned)
- 1 teaspoon Kosher Salt
- 1 Lime (Juice)
- 1 pinch Black Pepper
- 1 tablespoon Chili Powder
- 1 Dried Oregano
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika (Smoked)
- 1 (14.5 oz) can of Black Beans
Directions
- Mise en place: dice the onion, crush the three garlic cloves, and set aside the juice from one lime.
- Lay the 1 1/2 lb of chicken breast at the base of a 6‑quart slow cooker, then distribute the chopped onion, minced garlic, both cans of diced tomatoes (one plain, one with green chiles), the can of black beans, and the cup of corn over the meat.
- Pour the 4 cups of chicken broth into the pot, then sprinkle in 1 Tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, the oregano leaf, 1 tsp salt, and a pinch of black pepper; stir gently so the seasonings mingle with the broth.
- Close the lid and program the cooker to High for about 3 1/2–4 hours or to Low for 6–7 hours, allowing the mixture to simmer until the chicken pulls apart easily.
- After the timer ends, lift the chicken onto a cutting board and shred it with two forks; return the shredded pieces to the slow cooker.
- Mix the lime juice into the chili, give it a quick taste, and adjust salt or spice if desired; keep the unit on Warm until you’re ready to serve.
- Spoon the stew into bowls and finish with optional toppings such as tortilla strips, diced avocado, fresh cilantro, shredded cheese, or a dollop of sour cream.
