Soups

Slow Cooker Chicken Tortilla Soup

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 6 servings
Ingredients: 1 ½ pounds boneless skinless chicken breasts (or thighs); 1 small yellow onion (diced); 1 15-ounce can black beans (drained and rinsed); 1 ½ cups cup fresh or frozen defrosted corn kernels; 1 15-ounce can diced tomatoes; 1 15-ounce can diced fire roasted tomatoes with green chilis (such as Rotel); 1 teaspoon ground cumin; 1 teaspoon granulated garlic powder; 1 teaspoon smoked paprika; ½ teaspoon mild chili powder; 1 teaspoon kosher salt; 3 cups chicken stock; 4 corn tortillas (cut into thin strips); 1 tablespoon avocado oil or other neutral flavored oil; 1 pinch of salt; 2 tablespoons fresh lime juice; Easy Guacamole; Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno

6 servings

portions

5 minutes

temps actif

4 hours 5 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 ½ pounds boneless skinless chicken breasts (or thighs)

1 small yellow onion (diced)

1 15-ounce can black beans (drained and rinsed)

1 ½ cups cup fresh or frozen defrosted corn kernels

1 15-ounce can diced tomatoes

1 15-ounce can diced fire roasted tomatoes with green chilis (such as Rotel)

1 teaspoon ground cumin

1 teaspoon granulated garlic powder

1 teaspoon smoked paprika

½ teaspoon mild chili powder

1 teaspoon kosher salt

3 cups chicken stock

4 corn tortillas (cut into thin strips)

1 tablespoon avocado oil or other neutral flavored oil

1 pinch of salt

2 tablespoons fresh lime juice

Easy Guacamole

Cilantro, avocado, Mexican cheese blend, sour cream, sliced jalapeno

Instructions

To a 6-quart slow cooker, add the chicken onion, beans, corn, diced tomatoes, fire roasted tomatoes, cumin, garlic power, smoked paprika, chili powder, salt, and stock, stirring to combine.

Cover and cook on high for 4-5 hours on high or 6-7 hours on low, or until the chicken is cooked through and shreds easily with a fork. Do not uncover during this time.

While the soup is cooking, make the Crispy Tortilla Strips by preheating the oven to 400F. Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine. Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through. Transfer to a paper towel lined plate and allow to cool.

When the soup is ready, uncover and remove the chicken to a cutting board. Shred with a fork or cut into chunks.

Add back to the slow cooker along with the lime juice, stirring to combine. Taste and add additional salt or lime juice if desired. Serve the soup with the Crispy Tortilla Strips, along with any toppings you like.

Nutrition

Taille de Portion

1 (of 6)

Calories

355 kcal

Lipides Totaux

8 g

Lipides Saturés

1 g

Lipides Insaturés

5 g

Acides Gras Trans

Cholestérol

73 mg

Sodium

784 mg

Glucides Totaux

39 g

Fibres Diététiques

9 g

Sucres Totaux

7 g

Protéines

35 g