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–+ servings

Slow Cooker Tortilla Soup

Flavorfull, Delicious, Simple and Healthy! Can't get better than that!
Print Recipe
Course Soup
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 15 oz can black beans, rinsed
  • 1 cup 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 15oz can fire-roasted tomatoes
  • 1/4 cup 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 cups low-sodium chicken broth
  • 1 cup 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) 
  • Lime wedges for garnish

Instructions
 

  • 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. 
     

Notes

Timesaving tip - sometimes I buy a cooked rotisserie chicken, shred and then add to the soup to reduce cooking time by 50%.
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