Name: Chicken Tortilla Soup
Prep time: 20 min
Total time: 260 min
Ingredients: 2 lb boneless skinless chicken breasts; 5 cups 40 oz chicken stock; 2 14 oz cans black beans, rinsed and drained; 2 14 oz can fire-roasted diced tomatoes, with juice; 2 15 oz can corn, drained; 2 4 oz can diced hatch green chiles; 2 TBS garlic (squeeze tube); 2 tsp ancho chili powder; 1½ white onions (diced); 4 tsp ground cumin; 2 tsp salt (or more/less to taste); Garnishes: lime wedges (chopped fresh cilantro, diced avocado, shredded cheese, tortilla strips)

Chicken Tortilla Soup

Heartwarming soup for a cold day with variety of toppings

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Prep Time 20

Slow Cooker 4

Total Time 4 20

Course Main Course

Cuisine Mexican

Servings 12

Equipment

Slow Cooker

Ingredients

2 lb boneless skinless chicken breasts
5 cups 40 oz chicken stock
2 14 oz cans black beans, rinsed and drained
2 14 oz can fire-roasted diced tomatoes, with juice
2 15 oz can corn, drained
2 4 oz can diced hatch green chiles
2 TBS garlic squeeze tube
2 tsp ancho chili powder
1½ white onions diced
4 tsp ground cumin
2 tsp salt or more/less to taste
Garnishes: lime wedges chopped fresh cilantro, diced avocado, shredded cheese, tortilla strips

Instructions

Add all ingredients to a slow cooker, and stir to combine. Cook for 4 hours on high heat or 8 hours on low heat, until the chicken is cooked through and shreds easily.
With 30 mins remaining, remove the chicken breasts and use two forks to shred the chicken. Return to slow cooker for final 30 mins.
Serve warm with a squeeze of fresh lime juice, and topped with garnishes.
Leftovers can be refrigerated in a sealed container for up to 4 days.