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Chicken Tortilla Soup

Heartwarming soup for a cold day with variety of toppings
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Prep Time 20 minutes
Slow Cooker 4 hours
Total Time 4 hours 20 minutes
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.