Description
Slow-Cooker Chicken Tortilla Soup is a cozy, hearty dish that brings the vibrant flavors of Mexico right to your table. Perfect for busy weeknights or leisurely weekends, this easy-to-make soup combines tender chicken, zesty tomatoes, and crunchy tortilla strips in a savory broth. Each bowl is a burst of comfort and warmth, making it an ideal choice for family dinners or gatherings with friends. Plus, it’s versatile?feel free to customize it with your favorite toppings or extra veggies!
Ingredients
1 pound boneless, skinless chicken breasts
14-ounce can diced tomatoes (fire-roasted for extra flavor)
1 cup black beans (drained and rinsed)
1 cup frozen corn
1 medium onion (chopped)
1 cup bell peppers (red and green, chopped)
2 tablespoons chili powder
1 teaspoon cumin
Tortilla strips for garnish
Instructions
1. Prepare all ingredients: chop onions and bell peppers, drain beans, and measure spices.
2. Layer half of the onion and bell peppers in the bottom of the slow cooker. Place chicken on top, then add remaining vegetables.
3. Mix water with spices and pour over ingredients. Add black beans and corn, then top with diced tomatoes without stirring.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken shreds easily.
5. Shred the chicken before serving, garnishing bowls with crispy tortilla strips.
Notes
For added flavor depth, consider saut?ing onions before layering them in the slow cooker. You can also experiment by adding your favorite veggies like zucchini or sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
Nutrition
- Calories: 320
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g