SLOW-COOKER CHICKEN TORTILLA SOUP

By jkenb

Ingredients

• 4 large boneless, skinless chicken breasts (I use Thighs)
• 3 (14 oz.) cans chicken broth (or about 5 cups homemade)
• 2 tsp. chili powder
• 1/2 tsp. kosher salt, plus more to taste
• 2 (15 oz.) cans black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (14.5 oz.) can diced tomatoes, with juice
• 1 (4 oz.) can diced green chilies
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lime
• 2 Tbsp. taco seasoning
• 2 garlic cloves, minced
• 1/2 tsp. ground cumin
• Black pepper
• Tortilla strips or crushed tortilla chips
• Optional toppings: shredded cheese, pico de gallo, avocado, sour cream

Preparation

Step 1

Place the chicken in a slow cooker and pour in the broth. Sprinkle the chili powder and salt on top. Add the black beans, corn, tomatoes with their juice, green chilies, onion, bell pepper and cilantro and stir. Sprinkle lime juice, taco seasoning, garlic and cumin over the top and stir. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Remove the chicken and shred or cut it into bite-size pieces. Return the chicken to the slow cooker and cook on low for 30 minutes more. Season with salt and black pepper. Just before serving, add tortilla strips. You can also add cheese, pico de gallo, avocado and sour cream, if desired. Serves 6.