Slow Cooker Chicken Tortilla Soup

By cindyandmojo

Ingredients

• 4 1/2 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 2 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 3/4 tsp paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 2-3 boneless skinless chicken breasts
• 1 (14.5 oz) can black beans, drained and rinsed*
• 1 1/2 cups frozen corn
• 1 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Details

Servings 5
Adapted from tastesbetterfromscratch.com

Preparation

Step 1

Add chicken broth and diced tomatoes to slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat for 4-6 hours, or until chicken is cooked through.
Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
Serve warm. Top with tortilla strips (or tortilla chips) cheese, sour cream or avocado.