A friend brought this wonderful soup to a girl’s weekend I recently attended. It makes a healthy and hearty meal, especially when paired with a salad – and maybe some warm fresh bread! Not only is this soup extremely easy to make, but it gets better over time, so you can make it in advance. Love it! Serves 6
Approximately 330 calories
Slow Cooker Chicken Tortilla Soup Recipe
1 15-oz. can black beans, rinsed
1 c. frozen corn
2 bell peppers, chopped (you can also add a banana pepper also to spice up the flavor a bit)
1 white onion, chopped
1 15-oz. can fire-roasted tomatoes
1/4 c. freshly chopped cilantro (make sure you get a little extra for garnish)
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth
1 c. shredded Monterey Jack cheese (served on the side)
Sour cream (served on the side)
Sliced avocado (served on the side)
Tortilla crisps for garnish (if you prefer, you can crisp fresh tortillas in the 1 tbsp extra-virgin olive oil a skillet over medium heat, then cut into strips and seasoned with salt)
DIRECTIONS
Combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt and chicken broth in a large slow cooker. Cover and cook on low until chicken is fully cooked and falling apart, generally 5-6 hours. Shred the chicken with a fork and return to soup. Garnish your soup with a lime wedge and cilantro before serving, and serve cheese, tortilla crisps, sliced avocado and sour cream on the side – as some people prefer a lower calorie or gluten and/or dairy free soup, I tend not to add these items to the soup before serving.
Timesaving tip – sometimes I buy a cooked rotisserie chicken, shred and then add to the soup to reduce cooking time by 50%.
