Slow Cooker Chicken Tortilla Soup

By Laura77

Ingredients

• 1 pound boneless chicken breasts or thighs, or both
• 1 (15 ounce) can diced tomatoes w/green chile
• 1 can of black beans, drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 2-3 tablespoons chopped cilantro
• 7 corn tortillas
• vegetable oil

Preparation

Step 1

Place all ingredients except cilantro, tortillas and vegetable oil in slow cooker. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks and stir in cilantro before serving.

Serve with sour cream, shredded cheddar cheese, lime, avocado, and/or tortilla strips, below.

Preheat oven to 400 degrees F (200 degrees C).

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Sprinkle tortilla strips over soup.