Slow Cooker Chicken Tortilla Soup
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 can 10 ounces diced tomatoes with green chiles
– 1 can 15 ounces black beans, drained and rinsed
– 1 can 15 ounces corn, drained
– 1 small onion, chopped
– 4 cups chicken broth
– 1/4 cup chopped fresh cilantro optional
– Juice of 1 lime
– Tortilla strips, for serving
– Shredded cheese, avocado slices, and sour cream optional, for serving
Directions:
1. Season the Chicken: In a small bowl, mix the cumin, chili powder, garlic powder, onion powder, salt, and pepper. Rub the seasoning mix evenly over the chicken breasts.
2. Prepare the Slow Cooker: In a slow cooker, combine the seasoned chicken breasts, diced tomatoes with green chiles, black beans, corn, and chopped onion. Pour the chicken broth over the top.
3. Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
4. Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
5. Finish with Lime and Cilantro: Stir in the lime juice and fresh cilantro, if using. Let the soup heat through for an additional 10 minutes.
6. Serve: Ladle the soup into bowls and top with tortilla strips. Garnish with shredded cheese, avocado slices, and sour cream if desired. Enjoy!
Nutritional Information:
– Prep Time: 10 minutes Cooking Time: 6 hours low or 3 hours high Total Time: 6-8 hours
– Kcal: 350 kcal per serving Servings: 6 servings
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