Description
Learn how to make delicious Crockpot Chicken Tortilla Soup with this easy recipe. Perfect for a cozy night in, this dish is packed with flavor and warmth.
Ingredients
- 3 chicken breasts (680 g)
- 2 tsp (10 ml). chili powder
- 1 tsp (5 ml). cumin
- Salt and pepper, to taste
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 (28-oz.) can whole or diced tomatoes, with juice
- 1 (10-oz.) can diced tomatoes and green chilies
- 3 c. low sodium chicken broth (710 ml)
- 4 oz (113 g). tomato paste
- 1 whole chipotle pepper in adobo
- 1 (15-oz.) can black beans, drained and rinsed
- 1 lime, juiced
- Fixins: sour cream, avocado, cilantro leaves, grated cheese
Instructions
- Place the chicken breasts into the crockpot. Season them with chili powder, cumin, and a pinch of salt and pepper. Add the chopped onion, both types of bell peppers, canned tomatoes with their juice, diced tomatoes with green chilies, chicken broth, tomato paste, chipotle pepper, and rinsed black beans. Mix everything together, cover the crockpot, and let it cook for 5 hours on high or 8 hours on low. Squeeze in the lime juice.
- Use two forks to pull the chicken apart into large pieces, or shred it finely if you prefer. Taste the soup and adjust the salt if necessary.
- Ladle it into bowls while it’s hot and garnish with sour cream, avocado slices, cilantro leaves, and grated cheese.
Notes
- For a spicier flavor, add an additional chipotle pepper in adobo or increase the amount of chili powder.
- For a thicker consistency, reduce the chicken broth or add more tomato paste.
- Customize the toppings to your preference by adding diced tomatoes, jalapenos, or corn.
