There is nothing quite like a great bowl of soup but many of us don’t have the time that we feel is necessary to make it on our own. Of course, we could always buy soup at a local restaurant but more than likely, we are going to get something that came in a bag and is just warmed up after being frozen. Once you see this recipe, however, soup will be on the table again.
Chicken soup has always been a favorite and this chicken tortilla soup is certainly worthy of a listing at the top of your favorite recipes. It is not only because it is delicious, but it is made in the slow cooker so you can make it in almost no time at all. Imagine having the perfect meal for dinner tonight. You don’t need to imagine any longer, this soup can be it.
Ingredients:
1 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can petite diced tomatoes
1 1/2 cups finely chopped yellow onion
3 cloves garlic, minced
1 tbsp chili powder
2 tsp ground cumin
3/4 tsp paprika
1/2 tsp ground coriander
Salt and pepper to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Tortilla strips or tortilla chips (for serving)
Shredded cheddar or monterey jack cheese (for serving)
Directions:
Pour chicken broth and diced tomatoes into the slow cooker with your onion, garlic, chili powder, cumin, paprika, coriander and salt and pepper.
Then, add the chicken breasts into the slow cooker, making sure each is submerged.
Cover and cook on low heat for 6 hours or until chicken is done. Remove the chicken and shred it into small pieces and return it to the slow cooker.
Add the black beans, corn, cilantro and lime juice to your soup, mixing it in.
Cook until heated through and serve with cheese and tortilla chips or strips and enjoy!