Slow cooker chicken tortilla soup
Set it in the morning: chicken, beans, corn and tomatoes simmer into a smoky soup by dinner.
Serves 8 · 6 hr · about 330 cal · 30 g protein · 34 g carbs · 8 g fat per serving
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (4 oz) diced green chiles
- 6 cups low-sodium chicken broth
- 1 onion, diced
- 1 tbsp chili powder
- 2 tsp ground cumin
- Tortilla chips, lime and avocado, to serve
Steps
- Put everything except the toppings in a slow cooker.
- Cook on low 6 hours (or high 3–4), until the chicken reaches 165°F (74°C).
- Shred the chicken with two forks right in the pot.
- Serve topped with crushed tortilla chips, a squeeze of lime and avocado.
Keep the chips separate so they stay crisp. The soup keeps 4 days in the fridge or 3 months frozen.