Chicken Tortilla Soup
Heartwarming soup for a cold day with variety of toppings
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.