Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

from delish.com
15 min

This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!

Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 1 (15-oz.) can black beans, rinsed
  • 1 c. frozen corn
  • 2 bell peppers, chopped
  • 1 white onion, chopped
  • 1 (15-oz.) can fire-roasted tomatoes
  • 1/4 c. freshly chopped cilantro, plus more for garnish
  • 3 cloves garlic, minced
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tsp. kosher salt
  • 2 c. low-sodium chicken broth
  • 1 c. shredded Monterey jack
  • 1 tbsp. extra-virgin olive oil
  • 3 small corn tortillas, cut into strips
  • Sliced avocado, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

  1. 1

    In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

  2. 2

    Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

  3. 3

    Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.

  4. 4

    Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.

  5. 5

    Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.