Slow-Cooker Chicken Tortilla Soup
TOTAL TIME: Prep: 10 min. Cook: 4 hours
YIELD: 8 servings (2 qt.)
Don't be shy about loading up the spices and shredded chicken for this recipe. Slow-cooker chicken tortilla soup tastes amazing as leftovers the next day. Your family will thank you for this one! —Karen Kelly, Germantown, Maryland
Ingredients
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1 pound boneless skinless chicken breasts
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1 tablespoon canola oil
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1 medium onion, chopped
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3 garlic cloves, minced
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1 carton (32 ounces) reduced-sodium chicken broth
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14 ounces) fire-roasted diced tomatoes
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1-1/2 cups frozen corn
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1 tablespoon chili powder
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1 tablespoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup minced fresh cilantro
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Crushed tortilla chips
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Optional toppings: Chopped avocado, jalapeno peppers and lime wedges
Directions
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1.
In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours.
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2.
Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. Sprinkle with tortilla chips. Serve with toppings as desired.
Nutrition Facts
1 cup: 176 calories, 4g fat (1g saturated fat), 31mg cholesterol, 725mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.
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