A warm bowl of Crock Pot Chicken Tortilla Soup shines with its vibrant flavors, hearty ingredients, and the ease of preparation that a slow cooker offers. Originating from Mexico, this classic dish warms the soul and evokes memories of family gatherings.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes with green chilies
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth, low-sodium
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup tortilla strips
1 avocado, diced
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped
Lime wedges
Instructions
Place the boneless, skinless chicken breasts at the bottom of your Crock Pot.
Add the chopped onion, minced garlic, black beans, corn, diced tomatoes (with juices), and chicken broth over the chicken.
Sprinkle in the chili powder, cumin, paprika, and season with salt and pepper. Mix gently to combine.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through.
Remove the chicken from the pot and shred it. Return the shredded chicken to the soup and stir well.
For a thicker soup, cook uncovered for an additional 30 minutes.
Taste and adjust seasoning if necessary.
Serve hot, topping each bowl with tortilla strips, diced avocado, shredded cheese, fresh cilantro, and a squeeze of lime juice.
