Description
A comforting and flavorful chicken tortilla soup made in a slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 1 lb chicken thighs (boneless, skinless)
- 4 cups low-sodium chicken broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black or pinto beans, drained
- 1 cup corn (canned or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- Juice of 1 lime
- Salt and pepper to taste
- Toppings: shredded cheese, diced avocado, tortilla strips, fresh cilantro
Instructions
- Prepare the chicken: Season with salt, pepper, and cumin.
- Sauté the aromatics: Cook onions and garlic in a skillet until translucent.
- Add to the crockpot: Combine sautéed aromatics with chicken, tomatoes, beans, corn, spices, and broth.
- Slow cook: Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Shred the chicken: Near the end, shred chicken in the pot with two forks.
- Doctor it up: Stir in fresh lime juice and adjust spices to taste.
- Serving: Serve in bowls with toppings of choice.
Notes
Feel free to customize with your favorite vegetables and adjust the spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken tortilla soup, crockpot soup, comfort food, easy soup recipe