Slow Cooker Chicken Tortilla Soup

• 1.5 pounds boneless, skinless chicken breasts
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can diced green chiles
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup chopped cilantro
• Tortilla strips and shredded cheese for serving

Steps

1. 1 Place chicken breasts in the slow cooker.
2. 2 Add diced tomatoes, kidney beans, black beans, green chiles, onion, and garlic.
3. 3 Pour in chicken broth and sprinkle with cumin, chili powder, oregano, salt, and pepper.
4. 4 Cover and cook on low for 6 hours or on high for 3 hours.
5. 5 Shred the cooked chicken with two forks directly in the slow cooker.
6. 6 Serve hot with tortilla strips, shredded cheese, and a sprinkle of cilantro.

Equipment

• Slow cooker
• Cutting board
• Knife

Variations

• Add cooked corn kernels for extra sweetness.
• Substitute chicken with turkey for a leaner option.

Substitutions

• If you don’t have green chiles, use roasted red peppers for a milder flavor.
• Use vegetable broth for a vegetarian version.

Pairings

• Warm flour tortillas
• A crisp Mexican lager

Nutrition

Tips

• For extra flavor, sauté the onions and garlic in a bit of oil before adding to the slow cooker.
• Add a squeeze of lime and a dollop of sour cream for an extra kick!

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Pairs wonderfully with warm cornbread or a simple green salad.
• Serve with lime wedges and avocado slices for added freshness.

FAQ