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Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup is a flavorful and hearty dish perfect for busy days. This soup combines tender chicken, beans, corn, and vibrant spices, and is finished with crispy tortilla strips for added texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 4 People
Calories 300 kcal

Equipment

  • 1 slow cooker
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 large spoon

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans 15 ounces, drained and rinsed.
  • 1 can corn 15 ounces, drained.
  • 1 can diced tomatoes 14.5 ounces, undrained.
  • 1 medium onion diced.
  • 2 cloves garlic minced.
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • to taste salt
  • to taste pepper
  • 1 lime juiced
  • fresh cilantro for garnish.
  • tortilla strips or crushed tortilla chips for serving.

Instructions
 

  • Place the chicken breasts at the bottom of the slow cooker.
  • Add the black beans, corn, diced tomatoes, diced onion, minced garlic, chili powder, cumin, paprika, and chicken broth.
  • Season with salt and pepper to taste. Stir well to combine all ingredients.
  • Cover the slow cooker and set it to low for 6 hours.
  • After 6 hours, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
  • Stir in the lime juice and adjust seasoning if needed.
  • Serve the soup hot, topped with fresh cilantro and tortilla strips or crushed tortilla chips.

Notes

For extra spice, consider adding diced jalapeños to the mixture before cooking.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.
Customize toppings with avocado, cheese, or sour cream for added flavor.
Always verify cooking times based on your particular slow cooker, as they can vary.