Slow-Cooker Chicken Tortilla Soup
This slow cooker chicken tortilla soup recipe combines chicken breasts, fire-roasted tomatoes, and beans for an easy meal. Don't skip the tortilla croutons!
Ingredients
- 1 lbChicken, boneless skinless breasts
- 1White Onion, chopped
- 2bell peppers, seeds and ribs removed, , chopped
- 3 cloveGarlic, finely chopped
- 1(15-oz.) can black beans, rinsed
- 1(15-oz.) can fire-roasted tomatoes
- 1 cupfrozen corn
- 0.25 cupFresh Cilantro, chopped for serving plus more
- 1 tbspChili Powder
- 1 tbspGround Cumin
- 1 tspKosher Salt
- 2 cupLow Sodium Chicken Broth
- 1 cupMonterey jack, shredded
- 1 tbspExtra Virgin Olive Oil
- 3 smallcorn tortillas, cut into strips
- avocados, sour cream, and lime wedges, sliced for serving
Instructions
- 1
In a large slow cooker, spread chicken in the bottom in an even layer. Add onion, bell peppers, garlic, beans, tomatoes, corn, cilantro, chili powder, cumin, and salt. Pour broth over. Cover and cook on low until chicken is cooked through and falling apart, 5 to 6 hours.
- 2
Shred chicken with 2 forks, then top with Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes more.
- 3
Meanwhile, in a large skillet over medium heat, heat oil. Add tortilla strips and cook, tossing occasionally, until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.
- 4
Top soup with tortilla crisps, avocado, sour cream, and cilantro. Serve with lime wedges alongside.