Description
This delicious and healthy chicken tortilla soup is filled with so much flavor! Tender chicken, sweet corn, black beans, and veggies create an easy crock pot meal for the entire family.
Ingredients
Scale
- 1 (15oz) can black beans (drained and rinsed)
- 1 (14.5 oz) can fire roasted tomatoes
- 1 ½ cups frozen corn
- 2 bell peppers (chopped)
- 3 cloves garlic (minced)
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1.5 lbs boneless skinless chicken breasts or chicken thighs
- ¼ cup fresh cilantro (finely chopped)
- 2 tablespoons lime juice
- Toppings: Greek yogurt, sour cream, avocado, cilantro or red onion
- 6 small corn tortillas (cut thinly into strips)
- Olive oil, coconut oil or avocado oil (for frying)
Instructions
- Mix: Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.
- Add Chicken: Nestle the uncooked chicken in the soup so that it’s full covered.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 4-6 hours. Remove the chicken from the soup and use two forks to pull it apart. Place the shredded chicken back in the soup with the lime juice and chopped cilantro and stir well.
- Fry Tortillas: Thinly slice corn tortillas into skinny strips. Drizzle enough oil in the bottom of a medium pan to cover the bottom and heat over medium-high. Fry the tortilla trips in batches for 45 seconds on each side, until golden and crispy. Transfer to the paper towel to cool slightly.
- Serve: Serve warm with sliced avocado, cilantro, lime juice and crispy tortilla strips.
Notes
Stovetop version: Saute the veggies and garlic in a Dutch oven or stock pot with olive oil, add the rest of the ingredients, bring to a boil and simmer for 25 minutes. You can also use rotisserie chicken for a quicker version. For meal prep, you can freeze ingredients in a bag before cooking or freeze cooked soup for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours 55 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 404 kcal
- Sugar: 9.1 g
- Sodium: 1157 mg
- Fat: 6.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 37.6 g
- Fiber: 11.8 g
- Protein: 48 g
- Cholesterol: 126 mg
Keywords: chicken tortilla soup, slow cooker, healthy, crock pot, Mexican dinner