Description
Learn how to make delicious Slow Cooker Chicken Tortilla Soup with this easy recipe. Perfect for a cozy night in or feeding a crowd. Click to get started!
Ingredients
- 3 chicken breasts (680g)
- 2 tsp. chili powder (5g)
- 1 tsp. cumin (2g)
- 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 (720ml)
- 4 oz. tomato paste (113g)
- 1 whole chipotle pepper in adobo (may add 2 to 3 if you’d like)
- 1 (15-oz.) can black beans, drained and rinsed
- 1 lime, juiced
- Fixins: sour cream, avocado, cilantro leaves, grated cheese
Instructions
- Position the chicken breasts inside the slow cooker. Dust them with chili powder, cumin, and season with salt and pepper. Incorporate the chopped onion, seeded and chopped bell peppers, canned tomatoes with their juice, diced tomatoes and green chilies, chicken broth, tomato paste, and black beans. Mix the ingredients, secure the lid on the slow cooker, and set it to cook for 5 hours on high (or extend to 8 hours on low). Pour in the lime juice when done.
- Use two forks to break the chicken into pieces or shred it finely, according to your preference. Sample the soup and adjust the salt if necessary.
- Ladle the hot soup into bowls and top with a dollop of sour cream, slices of avocado, fresh cilantro leaves, and a sprinkle of grated cheese!
Notes
- Consider adding an extra chipotle pepper in adobo for a spicier kick.
- Enhance the flavors by using fire-roasted diced tomatoes instead of regular ones.
- Add cooked quinoa or brown rice for extra protein and texture.
