Description
A comforting, slow-cooked chicken tortilla soup made with tender shredded chicken, beans, corn, and warm spices, perfect for easy family meals.
Ingredients
-
1.5 lb (680 g) boneless, skinless chicken breasts
-
1 tablespoon olive oil
-
1 medium onion, chopped (about 1 cup / 150 g)
-
3 cloves garlic, minced
-
1 can (14.5 oz / 410 g) diced tomatoes
-
1 can (10 oz / 285 g) diced tomatoes with green chilies
-
1 can (15 oz / 425 g) black beans, drained and rinsed
-
1 can (15 oz / 425 g) kidney beans, drained and rinsed
-
1 cup (150 g) corn kernels
-
4 cups (960 ml) chicken broth
-
1 cup (240 ml) tomato sauce
-
2 teaspoons ground cumin
-
1 teaspoon chili powder
-
1 teaspoon smoked paprika
-
1 teaspoon salt
-
0.5 teaspoon ground black pepper
-
1 teaspoon dried oregano
-
Juice of 1 lime (about 2 tablespoons)
-
1 cup (60 g) tortilla strips
Instructions
-
Sauté onion in olive oil for 3–4 minutes, add garlic and cook 30 seconds.
-
Place chicken breasts in the crockpot.
-
Add onion and garlic, then all remaining ingredients except lime juice and tortilla strips.
-
Stir gently, cover, and cook on low for 6–7 hours or high for 3–4 hours.
-
Shred chicken and return it to the soup.
-
Stir in lime juice and cook 10 more minutes.
-
Serve hot with tortilla strips on top.
Notes
-
Store leftovers in the refrigerator for up to 4 days.
-
Freeze without toppings for up to 3 months.
-
Add tortilla strips just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours