Easy Slow Cooker Chicken Tortilla Soup

Monday, November 12, 2018

Since it was a cold night last night, I made this warm and very good soup

Ingredients

  • 1 ½ lbs chicken breasts
  • 16 oz. jar salsa mild or medium
  • 5 cups chicken broth
  • 1 Tbsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. garlic powder
  • 1/8 - ¼ tsp. cayenne pepper
  • 15 oz. can black beans rinsed and drained
  • 15 oz can whole kernel corn drained
  • 3 Tbsp. lemon or lime juice

Toppings:

Tortilla chips optional

Cilantro optional

Green Onions optional




Instructions

  1. Place chicken breasts on the bottom of slow cooker.
  2. Pour salsa and chicken broth into the slow cooker and make sure to pick up chicken breasts so some liquid gets underneath them.
  3. In a small bowl, combine cumin, chili powder, paprika, salt, pepper, garlic powder and cayenne pepper. Toss to combine.
  4. Add seasonings, beans, corn, and lemon juice to the slow cooker. Give liquid a good stir, cover, and cook for 6-8 hours on low or 4-6 hours on high.
  5. Towards the last 30 minutes of cooking, shred the chicken. Let continue cooking for the last 30 minutes.
  6. Serve chicken tortilla soup with tortilla chips, sour cream, cilantro and green onions. Enjoy!

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