Description
A delicious and hearty chicken tortilla soup that’s perfect for any occasion.
Ingredients
Scale
- 4 large chicken breasts (boneless, skinless)
- 1/2 medium onion (chopped)
- 3 sticks celery (chopped small)
- 1 (15 fluid ounce) can black beans (drained)
- 1 (12 fluid ounce) can corn (drained)
- 1 (28 fluid ounce) can diced tomatoes (with juices)
- 3 cloves garlic (minced)
- 2 chipotle chilis (chopped) + 1 tablespoon adobo sauce
- 1 teaspoon chili powder
- 4 cups chicken or vegetable broth
- Salt & pepper (to taste)
- 1 tablespoon cilantro (chopped)
- Lime wedges (optional)
- Tortilla strips (optional, to taste)
- Sour cream or Greek yogurt (optional, to taste)
Instructions
- Prep everything except for the garnish ingredients and add them to the slow cooker. I like to add the chicken last so I can give the soup a good stir prior to adding it.
- Cook the soup on high for 3-4 hours or low for 6-8 hours (I cooked it on high for 4 hours).
- Take the chicken out of the Crockpot and shred it using 2 forks. Add it back into the slow cooker.
- Chop the cilantro and stir it in. Season soup with salt & pepper as needed.
- Serve immediately. I like to serve with a squeeze of lime juice, but that’s optional.
- Soup freezes well for up to 3 months.
Notes
- This soup is versatile; feel free to add other vegetables or spices according to your taste.
- For a spicier version, increase the amount of chipotle chilis.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 890mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg