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Crock Pot Chicken Tortilla Soup

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A smoky, hearty slow cooker chicken tortilla soup topped with crispy tortilla strips, avocado, and lime.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cups corn kernels (fresh, frozen, or canned)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1–2 chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Tortilla strips or crushed tortilla chips, for topping
  • Shredded cheese, avocado, and sour cream, for topping

Instructions

  1. Add the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, chicken broth, chipotle peppers with adobo sauce, cumin, chili powder, smoked paprika, salt, and pepper to the crock pot.
  2. Stir gently to combine, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is very tender.
  3. Remove the chicken breasts and shred with two forks, then return the shredded chicken to the pot and stir well.
  4. Stir in the lime juice and fresh cilantro just before serving.
  5. Ladle into bowls and top with tortilla strips, shredded cheese, avocado, and sour cream.

Notes

For extra flavor, sear the chicken in a hot skillet for 2-3 minutes per side before adding it to the crock pot. This soup freezes well for up to 3 months without toppings; add fresh toppings after reheating.

Find it online: https://www.receipster.com/crock-pot-chicken-tortilla-soup/