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Chicken Tortilla Soup

Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes with green chiles
  • 1 can 15 oz black beans, drained and rinsed
  • 1.5 cups frozen corn
  • 1 medium onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 cup fresh lime juice
  • Tortilla chips shredded cheese, sour cream, avocado, and cilantro for serving

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker and add the chicken broth, diced tomatoes with green chiles, black beans, frozen corn, onion, bell pepper, and garlic.
  2. Sprinkle the chili powder, cumin, paprika, and salt over the ingredients and stir gently to combine.
  3. Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is cooked through and shreds easily.
  4. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker.
  5. Stir in the fresh lime juice, then serve hot topped with crushed tortilla chips, shredded cheese, sour cream, diced avocado, and fresh cilantro.