Description
A simple and flavorful slow-cooker tortilla soup recipe.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (32 ounce) carton chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add black beans, corn, diced tomatoes and green chilies, diced green chilies, and chicken broth.
- Stir in chili powder, cumin, garlic powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
- Stir in heavy cream and cilantro.
- Serve hot, with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- If you don’t have heavy cream, you can use half-and-half.
- This soup freezes well.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg
Keywords: slow cooker, tortilla soup, creamy, chicken, easy, comfort food