Slow-Cooker Chicken Tortilla Soup

This hen soup is the perfect way to heat up.


  • 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

  1. In a big gradual cooker, integrate bird, black beans, corn, peppers, onion, fireplace-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and fowl broth.
  2. cover and cook dinner on low till fowl is cooked and falling apart, five to six hours.
  3. Shred chicken with a fork, then pinnacle soup with Monterey Jack and cover to permit melt, 5 mins greater.
  4. in the meantime, make tortilla crisps: In a large skillet over medium warmness, heat oil. add tortilla strips and cook dinner until crispy and golden, 3 minutes. transfer to a paper towel-covered plate and season with salt.
  5. Serve soup crowned with tortilla crisps, avocado, bitter cream, cilantro, and lime.

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